Podcasts about eat lancet

Extinction Rebellion's co-founder Clare Farrell and conservation scientist Dr Charlie Gardner team up once more to discuss issues and stories they feel are not getting enough airtime. They want to make sure that the latest news in science and important reports that are relevant to the climate and ecological crisis are flagged and explained in ways that are easy to understand.EPISODE 26: What are we going to eat?In this episode Clare and Charlie discuss the food sector and its vulnerability to climate change and other future shocks. REFERENCESInside Track investor memohttps://drive.google.com/file/d/1tATFmJG0wOtLDHxionMX0qNEXw49tjRl/viewGuardian article about the food industry is actively campaigning against the changes it needs to secure its own future with PR disinformation campaign against Eat-Lancet reporthttps://www.theguardian.com/environment/2025/apr/11/pr-campaign-may-fuelled-food-study-backlash-leaked-document-eat-lancetGeorge Monbiot Guardian article on stockpilinghttps://www.theguardian.com/commentisfree/2025/mar/16/britain-food-supply-donald-trump-stockpileBirmingham Food council report into food insecurityhttps://www.birminghamfoodcouncil.org/wp-content/uploads/2025/04/A-perilous-innocence_adaptation-plans_26-03-2025_2nd-edition.pdfHay food assemblyhttps://hayresilience.org/---------------------Please, share, comment, subscribe, like, mobilise, and donate!https://chuffed.org/xr/uk

Welcome to the Plant-Based Canada Podcast! In today's episode, we're joined by Dr. Amar Lalia to discuss the upcoming EAT-Lancet Commission 2.0 report on the planetary health diet. We'll explore key topics including food systems, justice, and environmental impacts, all set to be unveiled in Fall 2025.Dr. Laila is a postdoctoral fellow at the Stockholm Resilience Centre, Sweden, and the University of Guelph, Canada. Amar completed his PhD at the University of Guelph, where he explored the connection between food literacy and food waste among Canadian families with young children, utilizing both qualitative and quantitative methods. Amar is passionate about food systems justice and his goal is to contribute to just and sustainable food system transformation through improvements in food environments so that they are healthy and sustainable for everyone.Resources:EAT-Lancet CommissionA comment paper in the Lancet referring to the EL2 commission's focus on justiceHigh Level Panel of Experts on Food Security and Nutrition reportsFAO's State of food security and nutritionFood System Economics Commission (to provide exact numbers referred to in the episode discussion):The Food System Economics Commission estimates the hidden costs of global food systems at approximately $15 trillion USD per year. However, the net benefits of transforming the food system are valued between $5 to $10 trillion USD annually, which is equivalent to 4-8% of global GDP (2020).In contrast, the cost of transforming the global food system is only 0.2-0.4% of global GDP, making it clearly affordable compared to the substantial global benefits—roughly $20-40 trillion USD.For full details, check out the Executive Summary.Dr. Amar Laila's Socials:ResearchGateORCIDLinkedInPlant-Based Canada's Socials:Instagram  (@plantbasedcanadaorg)FacebookWebsite  (https://www.plantbasedcanada.org/)X / Twitter @PBC_orgBonus PromotionCheck out University of Guelph's online Plant-Based Nutrition Certificate. Each 4-week course will guide you through essential plant-based topics including nutritional benefits, disease prevention, and environmental impacts. You can also customize your learning with unique courses such as Plant-Based Diets for Athletes and Implementing a Plant-Based Diet at Home. As the first university-level plant-based certificate in Canada, you'll explore current research, learn from leading industry experts, and join a community of like-minded people. Use our exclusive discount code PBC2025 to save 10% on all Plant-Based Nutrition Certificate courses. uoguel.ph/pbn.Thank you for tuning in! Make sure to subscribe to the Plant-Based Canada Podcast so you get notified when new episodes are published. This episode was hosted by Stephanie Nishi RD, PhD.Support the show

Supermarkten plantaardiger, maar Albert Heijn niet. Vleesindustrie achter anti EAT-Lancet campagne, Wiersma's aanzet stikstofplan, makreel uit supermarkt, nieuwe vistechniek - onzekere impact, tóch plantaardig EU-actieplan en Just Egg naar Nederland. Gast: Manouk Hoefnagels (Hands Off).Supermarkten gaan iets meer plantaardig verkopen, maar niet op schemaPlus & Albert Heijn verkopen minder plantaardige eiwittenEiwitmonitor: meer plantaardige producten in supermarktPR–Bureau vleesindustrie zat achter backlash EAT-LancetWiersma stelt dat 1800 boeren moeten krimpen, innoveren, verplaatsen of stoppenVerdwijnt makreel van het supermarktschap?Nederlandse vissers zetten in op flyshoot techniek, maar ecologische impact onzekerToch wel weer een EU actieplan voor plantaardige eiwitten?Just Egg komt naar Nederland (Eindelijk! Maar niet op tijd voor Pasen)We hebben een gast: Manouk Hoefnagel (Hands Off) over melkchocoladePresentatie: Esther Molenwijk, Stichting The Food Revolutionism ProVeg Nederland, Pablo MolemanHelp ons het plantaardige nieuws te verspreiden: deel deze podcast.Ga naar studioplantaardig.nl en volg ons via BlueSky, Mastodon, Instagram, Facebook, YouTube, TikTok & #StudioPlantaardigGeef onze podcast ook een rating en schrijf een mooie recensie. Alvast enorm bedankt!

Jayne Buxton is the author of "The Great Plant-Based Con: Why eating a plants-only diet won't improve your health or save the planet." It's replete with scientific references. Her exposé pushes back on the widely-popularized notion that drastic reduction of animal protein will improve human health while heading off planetary catastrophe—Buxton demonstrates the science behind it is weak and steeped in confirmation bias. She probes the forces aligned to propagate that message—a powerful alliance of Big Food, Big Medicine, Big Agriculture, Big Philanthropy, Big Media, Big Government, and Big Academia. The EAT-Lancet initiative, which proposes draconian restrictions on animal protein consumption, failed muster in a recent trial intended to demonstrate its effectiveness against heart disease and cancer. Meat and full-fat dairy are not the problem, but the excess carbs that are inevitable with many vegetarian diets are. Buxton contends the world's population can be fed and the environment safeguarded by adoption of regenerative agriculture.

Gezonde hersenveroudering door EAT-Lancet dieet. Houdt ‘plantaardige' vis de hersenen gezond? Hoe zit dit nu? Broodje Jaap!: iedere woensdag bellen we met prof.dr. ir. Jaap Seidell en nemen we de week door. We blikken vooruit, maar kijken ook terug. In 15 minuten nemen we dit met je door. Elke week opnieuw! I'm a Foodie is onafhankelijk en heeft geen banden met de voedingsindustrie. We ontwikkelen webinars, online masterclasses en schrijven boeken om jou te inspireren om gezonder te gaan eten. Je steunt ons door het kopen ervan.  LET OP: de early bird loopt 28 juni a.s. af. Wil je aanwezig zijn bij het I'm a Foodie Symposium #4: Voeding, gezondheid & microbioom? Ben jij een zorgprofessional dan is dit hét symposium waar je bij moet zijn. Check snel de line-up! Het symposium vindt plaats op dinsdag 15 oktober in Amersfoort. I'm a Foodie Jubileum Masterclasses! Wij bestaan 10 jaar en in dat kader geven we dit hele jaar iedere maand Masterclasses met te gekke onderwerpen. Schrijf je nu in voor een masterclass naar keuze!  I'm a Foodie  I'm a Foodie podcast Mail ons met onderwerp suggesties Doneer eenmalig via deze link Wij maken deze podcast mede dankzij de financiële steun van vrienden van de show. Wil je ons ook steunen? Ga dan naar Vriend van de Show. Dank je wel alvast en tot volgende week. We hebben een nieuwe granola smaak: Peanut Banana. Bestel ‘m snel.

"..human beings that won't be able to achieve their potential, because they're not getting the essential nutrients they need to develop properly.. " Join host Claire McDonnell Liu in conversation with Dr Peter Ballerstedt. 03:00 Building bridges between different groups 05:50 Fifth of world children are malnourished 06:30 A generation of stunted children 07:30 WHO state animal sourced foods provide best nutrition08:00 Humans unable to develop properly due to lack of essential nutrients 09:00 Misinformation impacting women's nutrition choices 10:00 Harming yourself and harming you children 11:0 60% not receiving ANY MEDS !! 13:00 Hidden hunger, overfed undernourished, it's not just a weight issue!15:00 The cereal diet, and the sickness that follows 16:00 How ruminant cattle up-cycle inedible plants for humans 17:00 Meat and milk is the highest nutritional quality 17:30 Animal feed is not human edible, its waste product or biomass 17:45 What is a ruminant animal 18:30 Ruminants are the best eaters of non human edible 19:30 Vegan food production creates inedible biomass 21:00 Plant and animal agriculture are inseparable, we can't have one without the other 21:20 Animal agriculture is essential for sustainable food systems 22:00 Falsehoods about eliminating livestock 23:00 Arable land use verses grazing land use 24:00 Sustainable grassland management 29:00 Grasslands are most endangered biome globally, not rainforest 30:00 How sustainable grassland management works 32:00 Farmer and ranchers commitment to animals and farms 34:00 We are now separated from rural farming agriculture 35:00 Farming products demonised as bad for people's health 35:30 Wrongly told red meat and natural saturated fats are a health hazard 36:00 Heart disease misinformation, and skewed dietary advice 37:00 Peter's own pre-diabetes, obesity and low carb health changes 37:30 Michael Eades, Mary Dan Eades, Gary Taubes and Nina Teicholz books changed Peter's health 39:00 What makes Peter mad 40:00 The distrust of science 40:30 Affordability and access to meat and dairy products is vital 41:00 Can we replace animal based proteins with plant-based protein? 43:00 Hunter gatherer animal source foods intake 44:00 Deficiencies due to low animal food product intakes 47:00 How Low Carb foods transform health 48:00 Rethink what a ‘health food' is! 50:00 Cow burps, methane compared with emissions from industries 53:00 CO2 cycling compared to burning fossil fuels 58:00 Peter and his wife Nancy's food choices 58:30 Carnivore and Ketovore anti-inflammation elimination diet 1:01:00 Prioritise animal sourced protein and don't fear natural fat 1:03:00 The failure of the modern diet 1:05:00 EAT-Lancet advocate harmful diet practices mimicking famine conditions 1:06:00 Metabolic psychiatry, addiction and mental health 1:06:30 Bitten Jonsson's sugar and ultra-processed food addiction strategies 1:07:00 Don't outsource your health - you alone are responsible 1:08:00 Affordability, access, kindness key issues 1:11:00 How to find Peter online Family Health Lab Podcast: Game Changers S1: E28 Host: Claire McDonnell Liu, Nutritionist, https://leafie.com Facebook/LeafieHealth Instagram/LeafieHealth Sponsor: In-15 compact insulin testing https://metabolica.bio YouTube: https://youtu.be/6EBxUBhdwPE IMPORTANT - The content in this video is not a substitute for medical advice. Always consult with your physician regarding your health matters. Individuals' lifestyles, bodies and health histories vary. The author does not assume any liability to any party for any loss, damage, or disruption caused by the choice to implement any of the health strategies.

Thursday, April 18th. In this episode we talk about: What do we think about oil and wearing shoes indoors? Wheaties Protein ingredients list Weather report: EAT-LANCET diet decreases heart failure risk, General Mills will reduce dairy emissions by 40% by 2030 8 Most Overrated and Underrated Health Foods, Nutritionist Says (https://bestlifeonline.com/overrated-underrated-health-foods/) Tune in live every weekday at 11am to watch on  or on Instagram ( and ), or watch on Twitter or Twitch! Follow , , and for more.

A vegan diet may seem healthy, but it lacks many essential nutrients that are only found in animal foods, such as iron, zinc, and vitamin B12. These nutrients are important for muscle building, hormone production, and neurotransmitter function. The herbicide glyphosate used to kill plants also blocks a pathway that affects bacteria, which means it can harm the bacteria in our gut that are responsible for creating neurotransmitters. Many vegans report good health because they are well-educated and practice other healthy habits, there is a debate about the benefits and environmental impact of eating an animal-based diet versus a plant-based diet. The Eat Lancet guidelines recommend limiting red meat consumption for environmental reasons, but research shows that other factors, such as crop farming, contribute more to greenhouse gas emissions. Veganism is also often chosen for ethical reasons, but the use of pesticides and machinery in crop farming leads to the deaths of many animals. On the other hand, a true carnivore diet can be more in line with caring for the planet and killing less animals. Thank you so much for listening to my podcast. I hope you enjoyed it. Your support means the absolute world to me. And if you're enjoying the show, I've got a small favor to ask you. I'd be incredibly grateful if you would consider becoming a supporter and make a small monthly donation. Your contribution will really help to improve the show. It's a small monthly contribution. You can cancel at any time, and the link is in the show notes. Support the showAll my links in 1 easy list, including booking and personal training workout plans at LINKTREE You can now download the carnivore experience appApple direct link for apple devices Google play store direct link to app for Android Coach Stephen's Instagram Book me for coaching My growing UK carnivore YouTube channel I have set up a community that is all about eating low-carb and specifically carnivore. CLICK HERE Support my podcast from just £3 per monthBECOME A SUPPORTER Success stories Optimal Health 5 Star reviews All my facebook and other reviews are here Thanks to www.audionautix.com for any music included. Ple...

In this episode Kim Anastasiou, a Research Fellow at the Stretton Health Equity Institute of the University of Adelaide, unpacks the impact that ultra processed foods are having not just on our health but also our environment and what this means for the work we do and the world we live in.Kim is an advocate for the transformative changes needed to create healthier and more sustainable food systems. Previously, Kim has held the roles of ‘Young Scientist' for the UN FAO's World Food Forum (2022-23) and ‘Youth Liaison' for the 2021 United Nations Food Systems Summit (2021). She formerly worked at the CSIRO as a Research Dietitian on public health nutrition research projects. Current projects include analysing the health and environmental impacts of Australian food policies (University of Adelaide) and reviewing interventions which improve the quality of life of food system workers (part of EAT-Lancet 2.0). For further information, check out Kim's researcher profile; and Linked In and Twitter (X) page.  Key links related to this episodeNOVA Classification scheme Australia Dietary Guidelines reviewCONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we'd love it if you left a review of the podcast CREDITSHost: Sophie Wright-PedersenWith thanks to Kim Anastasiou for her time and thoughts The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where Kim was speaking from and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

#2 Kunst is geen mening met Heleen Hoogendijk Deze week in ETEN IS WETEN schuift Heleen Hoogendijk aan, de kracht achter de documentaire Paved Paradise, een docu die zich richt op vaak over het hoofd geziene thema binnen de voedselproductie: landgebruik. Heleen deelt over de kracht van film en kunst om nieuwe perspectieven te openen en vastgeroeste debatten te doorbreken. Het gesprek verkent ook hoe de mensheid zich verhoudt tot het domesticeren van dieren, zoals het feit dat kippen niet kunnen vliegen door menselijke interventie, tegenover de ontembaarheid van zebra's. Dit leidt tot de bredere vraag: hoe domesticeerbaar zijn wij zelf? Er wordt diep ingegaan op de noodzaak om de uitstoot van broeikasgassen te verminderen, gezien de beperkte hoeveelheid koolstof die nog gebruikt kan worden zonder de globale temperatuurstijging boven de 2% te laten uitkomen. Dit brengt een aantal richtingen naar voren voor voedselproductie: meer intensieve landbouw, het halveren van voedselverspilling, gezondere diëten, het toepassen van de beste landbouwpraktijken, en een verschuiving naar plant-rijke diëten. Hidde brengt punt naar voren over het aandeel van de landbouw in het BNP versus het Europese budget, en wil korte metten maken met de boodschap die rondgaat dat boeren subsidieslurpers zouden zijn. De episode sluit af met een reflectie op de intentie achter de slogan "nooit meer honger", die naast het voeden van de na-oorlogse bevolking, vooral ook de positie van de boerenstand wilde verbeteren.  Luister naar deze aflevering voor een dialoog over de nuances van ons voedselsysteem, de invloed van kunst op maatschappelijke debatten en de complexiteit van landbouwbeleid. Feit #1 De langst geregistreerde vlucht van een kip duurde 13 seconden

Jayne Rees Buxton is a returning guest on our show! Check out her first appearance on our show on episode 303! Jayne is an author and journalist, born in the United Kingdom and raised in Canada. Before 2022, she had published a work of non-fiction, Ending the Mother War, and two works of fiction, Lessons in Duck Shooting and Take Someone Like Me.  She is a graduate of the Kingston University Creative Writing Masters Program, where she was awarded the George Markstein Fiction Prize. After the publication of Ending the Mother War, she became a regular spokesperson and writer on work-life issues. She founded a website and consultancy for working parents, Flametree, which was later incorporated into a major consultancy. Jayne's latest book, released in 2022, The Great Plant Based Con- Why Eating a Plants-Only Diet Won't Improve Your Health or Save the Planet, is incredibly well researched, and is an absolutely fascinating look at how diets that exclude animal foods can DAMAGE YOUR HEALTH, how BIG FOOD and BIG PHARMA profit when you eat more plants, and why a rich and powerful CHURCH wants to take meat off your plate.Find Jayne at-TW- @JayneReesBuxtonGuild of Food Writers 2023 Winner!https://thegreatplantbasedcon.com/Special thank you to so many of our former guests and friends who made it into Jayne's book, we appreciate you!Find Boundless Body at- myboundlessbody.com Book a session with us here!

In this episode of Revolution Health Radio, global nutrition scientist Ty Beal joins Chris to discuss the planetary health diet EAT-Lancet, its goals for humans and the environment, and how well it actually meets the nutrient needs of the global population. They reflect on the outdated daily recommended allowances of nutrients and the complexity of assessing nutrient needs at the population level while offering improvements on the EAT-Lancet dietary guidelines. A critic of the diet, Ty Beal, also shares what response the researchers of this proposed diet have had to his concerns about its ability to meet the nutrient demands of the population. The post RHR: The Nutrient Shortfalls of the EAT-Lancet Diet, with Ty Beal appeared first on Chris Kresser.

Vandaag: EAT Lancet dieet. Hoe zit dat nu? Broodje Jaap!: iedere woensdag bellen we met prof.dr. ir. Jaap Seidell en nemen we de week door. We blikken vooruit, maar kijken ook terug. In 15 minuten nemen we dit met je door. Elke week opnieuw! I'm a Foodie  I'm a Foodie podcast Mail ons met onderwerp suggesties Wij maken deze podcast mede dankzij de financiële steun van vrienden van de show. Wil je ons ook steunen? Ga dan naar Vriend van de Show. Dank je wel alvast en tot volgende week Scoor ons kookboek Eet als een expert - Party Time nu voor 10,99 (ipv 20,99) met de code ‘party' in de webshop

Que manger pour répondre aux enjeux écologiques ?  Qu'est-ce qui a permis à l'espèce humaine d'évoluer  ?  Nos modes de vie menacent-ils nos capacités d'adaptation ?  Quelles solutions alimentaires individuelles et collectives ? 

How do you get a country to change its national diet? That's what China has been trying by introducing potato as a staple as part of an effort to improve food security. Chinese farmers plant the largest amount of potatoes in the world, and the country produces about 20% of the global potato output. But while fresh potatoes are a traditional part of the Chinese national diet, they're viewed as a vegetable rather than as a staple, and China's per capita consumption of potato is below the global average.In 2015, the Chinese government decided to try and change that. It introduced a policy to promote the potato as the country's fourth staple alongside rice, wheat and maize. As Xiaobo Xue Romeiko, a professor at the University at Albany, State University of New York in the US, explained, behind the strategy lay concerns over food security and the availability of arable land.“Potato is more versatile and it can be grown in marginal land which is not suitable as our arable land,” she said.Potatoes are also less energy intensive to grow and, according to her research, have the potential to reduce greenhouse gas emissions from food production in China, particularly if it introduces varieties with higher yields.Other countries may need to follow China's lead. As pressures mount on the global food system thanks to climate change, the COVID-19 pandemic and Russia's invasion of Ukraine, food security has become a central issue for many more governments.“At the moment, the food system really is under the highest stress,” said Paul Behrens, associate professor in environmental change at Leiden University in the Netherlands.In 2022, the UN's food price index, which measures monthly changes in international prices of a basket of food commodities, has hit record highs.Behrens said that many of the responses from governments so far have been shortsighted.“I don't see an awful lot of governments considering the fundamental system transitions that are needed to really secure food systems and make them more resilient to future climatic change.”He argued that countries need to radically change their nations' diets, specifically in high-income nations where the over-consumption of meat is driving much of the interlocking crisis.So, what would an optimum diet that is nutritious and sticks within planetary boundaries actually look like? A group of researchers put their heads together to find out and came up with the EAT-Lancet diet, also known as the planetary health diet.One of them was Marco Springman, a professor of climate change food systems and health at the London School of Hygiene and Tropical Medicine in the UK, and also a senior researcher at the University of Oxford.“You shouldn't have more than one serving of red meat per week. Not more than two servings of poultry per week, not more than two servings of fish per week. And if you have dairy, not more than one serving per day,” he said.Counting that up, that means being vegetarian or vegan on two days a week.Gemma Ware is the editor and co-host of The Conversation Weekly Podcast. Daniel Merino is the associate science editor and co-host of The Conversation Weekly Podcast.

How do you get a country to change its national diet? That's what China has been trying by introducing potato as a staple as part of an effort to improve food security. Chinese farmers plant the largest amount of potatoes in the world, and the country produces about 20% of the global potato output. But while fresh potatoes are a traditional part of the Chinese national diet, they're viewed as a vegetable rather than as a staple, and China's per capita consumption of potato is below the global average.In 2015, the Chinese government decided to try and change that. It introduced a policy to promote the potato as the country's fourth staple alongside rice, wheat and maize. As Xiaobo Xue Romeiko, a professor at the University at Albany, State University of New York in the US, explained, behind the strategy lay concerns over food security and the availability of arable land.“Potato is more versatile and it can be grown in marginal land which is not suitable as our arable land,” she said.Potatoes are also less energy intensive to grow and, according to her research, have the potential to reduce greenhouse gas emissions from food production in China, particularly if it introduces varieties with higher yields.Other countries may need to follow China's lead. As pressures mount on the global food system thanks to climate change, the COVID-19 pandemic and Russia's invasion of Ukraine, food security has become a central issue for many more governments.“At the moment, the food system really is under the highest stress,” said Paul Behrens, associate professor in environmental change at Leiden University in the Netherlands.In 2022, the UN's food price index, which measures monthly changes in international prices of a basket of food commodities, has hit record highs.Behrens said that many of the responses from governments so far have been shortsighted.“I don't see an awful lot of governments considering the fundamental system transitions that are needed to really secure food systems and make them more resilient to future climatic change.”He argued that countries need to radically change their nations' diets, specifically in high-income nations where the over-consumption of meat is driving much of the interlocking crisis.So, what would an optimum diet that is nutritious and sticks within planetary boundaries actually look like? A group of researchers put their heads together to find out and came up with the EAT-Lancet diet, also known as the planetary health diet.One of them was Marco Springman, a professor of climate change food systems and health at the London School of Hygiene and Tropical Medicine in the UK, and also a senior researcher at the University of Oxford.“You shouldn't have more than one serving of red meat per week. Not more than two servings of poultry per week, not more than two servings of fish per week. And if you have dairy, not more than one serving per day,” he said.Counting that up, that means being vegetarian or vegan on two days a week.Gemma Ware is the editor and co-host of The Conversation Weekly Podcast. Daniel Merino is the associate science editor and co-host of The Conversation Weekly Podcast.

Check out our new Patreon page! Get access to the Boundless Body Radio Premium Podcast, with a new episode added every other week! Other perks include early releases of our episodes, extended video content, and group and one on one coaching!Dr. Frédéric Leroy studied Bio-engineering Sciences at Ghent University,  and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he continued his academic career at the research group of Industrial Microbiology and Food Biotechnology (IMDO) as a post-doctoral fellow of the Research Foundation Flanders (FWO). Since 2008, he holds a professorship in the field of food science and (bio)technology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in (fermented) foods, with a focus on animal products. In addition, his interests relate to human and animal health and wellbeing, as well as to elements of tradition and innovation in food contexts. The research is often of an interdisciplinary nature, involving collaborations with experts in microbiology, animal production, veterinary sciences, social and consumer sciences, cultural anthropology, and food history. He is also a member of the research group of Social and Cultural Food Studies (FOST). Dr. Leroy also offers various societal contributions, all being pro-bono. As such, he is editorial board member of Foods, the International Journal of Food Microbiology (IJFM), and the magazine 'Food, Science and Law' (FSL), board member of various academic non-profit organizations, including the Belgian Association for Meat Science and Technology (BAMST; president), Belgian Society for Food Microbiology (BSFM; secretary), and Belgian Nutrition Society (BNS), president of the scientific committee of the Institute Danone Belgium, and effective member of the Advisory Commission for the "Protection of Geographical Denominations and Guaranteed Traditional Specialities for Agricultural Products and Foods" of the Ministry of the Brussels Capital Region.Find Dr. Frédéric Leroy at-TW- @fleroy1974https://aleph-2020.blogspot.com/Special love to-Jake and Maren from Death In The Garden!Dr. Gary and Belinda Fettke!Find Boundless Body at-myboundlessbody.comBook a session with us here! Find Boundless Body at- myboundlessbody.com Book a session with us here! Check out our new Patreon page!

Consideremos algo que hemos expuesto varias veces en nuestras temporadas previas: no existen alimentos buenos, ni alimentos malos, solo dietas correctas o incorrectas. Así como la importancia de que cada persona tiene circunstancias distintas que determinan si un alimento es benéfico o perjudicial para su organismo. Partiendo desde ahí, podemos tomar como referencia la propuesta de La Comisión EAT-Lancet. Esta comisión describió una dieta de referencia universal y saludable para realinear los sistemas alimentarios mundiales, mejorar la sostenibilidad ambiental y nutrir para la salud humana. 

I avsnitt 31 av Hälsoveckan by Tyngre är Linnea tillbaka och vi diskuterar två nyligen publicerade studier där en har fokus på kaloriintag och den andra på om klimatvänlig kost också är hälsosamt. Det första ämnet handlar om en nyligen publicerad studie där man tittat på hur texturen och processandet av livsmedel påverkar hur mycket människor väljer att äta och hur mätta de sedan blir från den måltiden. Det andra ämnet fokuserar på EAT Lancet dieten. Dieten om publicerades 2019 hade som främst mål att vara klimatvänlig men samtidigt vara hälsosam och uppfylla de näringskrav som finns för oss människor. På senare tid har det börjat dyka upp en del studier där man har undersökt om människor som har ett kostmönster som överlappar mer med EAT Lancet drabbas mindre av sjukdomar så som cancer och hjärt- & kärlsjukdom och resultaten är lite blandade. En del studier visar på att de som äter mer likt dieten mår bättre medan andra inte finner något samband. Vi berättar först om dessa studier sen spekulerar vi lite kring vad som eventuellt skulle kunna förklara de olika resultaten mellan studier. Glöm inte att följa oss på Instagram under användarnamnet @HalsoveckanbyTyngre. Hålltider 00:00:00 Snack om allt möjligt 00:05:38 Mjukare mat får oss att äta större portioner mat 00:23:06 Hälsa och livslängd hos personer som äter mer likt EAT Lancet dieten

Frederic Leroy is a researcher and professor at the University of Brussels. Frederic has spent much of his academic career doing research in the field of Industrial Microbiology and Food Biotechnology as a post-doctoral fellow. His studies and writings have focused on the nutritional significance of animal foods in the human diet. He’s appeared in several books on food, most recently the “The Great Plant-Based Con” by Jayne Buxton, and documentaries like Sacred Cow, Beyond Impossible, and more. In our conversation with Professor Leroy, we discuss:Vegetarian Utopianism & Progressive AgendasHunter & Gatherer’s and the Formation of SocietyConcerns with a Vegan Diet for Children and Reproductive WomenThe Global Burden of Disease, EAT-Lancet, and the red meat fallaciesSPONSORS:Optimal Carnivore: Use the code "MEATMAFIA" to save 10% on all productsLiver is hard to come by and the quality, taste, and convenience make it challenging for most people to source properly. Optimal Carnivore provides the perfect solution through their Beef Liver and Organ Complex. Go check them out and let us know what you think!Equip Foods: Use the code “MEATMAFIA” at check out to save 15% on your order.The protein powder & supplement industry is riddled with products that aren’t sourced from high-quality sources or contain ingredients and fillers that you don’t want in your protein powder or body. Equip provides a clean, beef-sourced protein and even has a product that’s a single ingredient, beef protein. If you’re a purist like us, eating real foods is the only way to maximize your health. Equip ensures that if you don’t have access to freshly cooked food after a workout, you can at least opt for a high-quality protein powder.BRAND AFFILIATESLMNT Electrolyte Drink Mix: LMNT is loaded with the necessary electrolytes without the sugar. We personally used LMNT during our Ironman training and performance and also during everyday training to provide us with the sodium we need on a low-carb diet.✅LINK: DrinkLMNT.com/MEATMAFIA✅The Carnivore Bar: The Carnivore Bar is a delicious, 3-ingredient bar that will fuel you with the highest quality animal-protein possible. Each bar only has 3-ingredients (Beef, Tallow, Salt) and has a creamy yet crunchy texture. The Carnivore Bars are grass-fed / grass-finished and will truly make "staying on the path" easier when traveling.✅LINK: https://carnivorebar.com/ CODE: MAFIA (10%)✅Kettle & Fire Bone Broth: Kettle & Fire Bone Broth is a simple yet important part of our days. The healthy protein and amino acids in the broth has been a critical part of our morning routines.✅LINK: Kettleandfire.com/MeatMafia CODE: MEATMAFIA (15%)✅Farrow Skincare: Farrow is a product we recently started using for skincare and we love it. It’s animal-based, using pig lard and tallow and leaves your skin beaming with essential vitamins and minerals without the added fillers.✅LINK: https://farrow.life/ CODE: ‘MAFIA’ for 20% off✅PAST EPISODESTexas Slim, Dr. Brian Lenzkes, Matt D, James Connolly, The Gourmet Caveman, Doug Reynolds, Chris Cornell, Jason Wrich, Mike Hobart, Gerry Defilippo, Cal Reynolds, Dr. Phil Ovadia, Cole Bolton, Colin Carr, Conza, Carmen Studer, Dr. Ken Berry, Mikayla Fasten, Josh Rainer, Seed Oil Rebellion, Dr. Ben, Dr. Tro, Mike Collins, Dave Feldman, Mark Schatzker, Marty Bent, Dr. Mary Caire, AJ Scalia, Drew Armstrong, Marko - Whiteboard Finance, Vinnie Tortorich, Nick Horowitz, Zach Bitter, C.J. Wilson, Alex Feinberg, Brian Sanders, Myles Snider, Tucker Goodrich, Joe Consorti, Jevi, Charles Mayfield, Sam Knowlton, Tucker Max, Natasha Van Der Merwe, Colin Stuckert, Joey Justice, Dr. Robert Lufkin, Nick Norwitz, The Art of Purpose, Carlisle Studer, Dr. Cate Shanahan, Ancestral Veil, Brad Kearns, Justin Mares, Gary Fettke, Dr. Brooke Miller, John Constas, Robb Wolf, Amber O’Hearn, Tristan Scott, Dr. Phil Pearlman, Dr. Anthony Gustin, Callicrates, Dr. Shawn Baker, Francis Melia, Joel Salatin, Dr. Anthony Chaffee, Oliver Anwar, Ryan Dreyer, Denell Randall, Kyle Kingsbury, Kate Kavanaugh, Stephan Van Vliet. Get full access to The Meat Mafia Podcast at themeatmafiapodcast.substack.com/subscribe

In her twenty years as a published author, Jayne Buxton (MBA, MA) has written on a wide variety of subjects. Her work includes short and long-form fiction, journalism, and two works of non-fiction, Ending the Mother War: Starting the Workplace Revolution and her most recent book, The Great Plant-Based Con. Like Ending the Mother War, The Great Plant-Based Con challenges the dominant narrative about an important issue and proposes a compelling alternative perspective. Prior to her writing career Jayne spent fifteen years working as a management consultant and entrepreneur. Her experience in research and data analytics and her deep understanding of the drivers of corporate behaviour underpins much of the analysis found in The Great Plant-Based Con. Timestamps: 00:00 Introduction 02:45 Game Changers 04:06 Google partnering with C40 cities 06:04 Protein needs increase with age 07:13 C40 cities and meat 09:06 Vegan diet deficiencies 12:04 Environmental impact of meat 15:30 Plant-based advocacy 19:35 FReSH, EAT-Lancet 23:33 Cholesterol and cardiovascular risk 26:58 Beef and China 30:45 Taxes on meat 31:33 Reception of Jayne's book 36:30 Removing nitrogen fertilizer 39:30 IPCC 40:50 Grassroots educational efforts 45:25 Lab meat 49:18 Guilt-free meal 52:11 Shifting cows off land to grow plants See open positions at Revero: https://jobs.lever.co/Revero/ Join Carnivore Diet for a free 30 day trial: https://carnivore.diet/join/ Book a Carnivore Coach: https://carnivore.diet/book-a-coach/ Carnivore Shirts: https://merch.carnivore.diet Subscribe to our Newsletter: https://carnivore.diet/subscribe/ . ‪#revero #shawnbaker #Carnivorediet #MeatHeals #HealthCreation   #humanfood #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree  ‪

Jayne Rees Buxton is an author and journalist, born in the United Kingdom and raised in Canada. Before 2022, she had published a work of non-fiction, Ending the Mother War, and two works of fiction, Lessons in Duck Shooting and Take Someone Like Me.  She is a graduate of the Kingston University Creative Writing Masters Programme, where she was awarded the George Markstein Fiction Prize. After the publication of Ending the Mother War, she became a regular spokesperson and writer on work-life issues. She founded a website and consultancy for working parents, Flametree, which was later incorporated into the human resource practice of a major consultancy. Jayne's latest book, released in 2022, The Great Plant Based Con- Why Eating a Plants-Only Diet Won't Improve Your Health or Save the Planet, is incredibly well researched, and is an absolutely fascinating look at how diets that exclude animal foods can damage your health, how Big Food and Big Pharma profit when you eat more plants, and why a rich and powerful church wants to take meat off your plate.Find Jayne at-TW- @JayneReesBuxtonhttps://thegreatplantbasedcon.com/Special thank you to so many of our former guests and friends who made it into Jayne's book, we appreciate you!Find Boundless Body at-myboundlessbody.comBook a session with us here! 

We've all heard the misguided message that meat consumption is killing us, but what you might not know is that these beliefs originated from religion, rather than good science or historical evidence. In fact, Dr. John Harvey Kellog originally created cereal as a meat alternative because he believed it would reduce sexual desires in kids. Not to mention there has never been a truly vegan culture. Which is why in this week's podcast with researcher Belinda Fettke we delve into the surprising origins of our nation's Dietary Guidelines and the war on meat. Belinda's husband, Dr. Gary Fettke, an orthopedic surgeon in Australia, was reported to the medical board in 2014 for recommending his diabetic patients reduce the sugar in their diet.  This attack prompted Belinda to dig into WHY the science on the benefits of low carbohydrate diets was being ignored.  What she found was that it wasn't really about science at all. Tune in now to learn all about the surprising origins of our war on meat and share this podcast with anyone you think needs to hear it! Here are some of the fun facts you'll learn about… Why the first meat alternative was created Why “plant-based” does not equal healthy The role of religion in our nation's dietary guidelines Who was behind the attacks on Dr. Fettke The flaws in the Eat Lancet report The relationship between the Coke and religion The vested interests in the “eat less exercise more” message And much more! Valuable Resources: NutriSense - Continuous Glucose Monitoring >>> Learn More About NutriSense + Claim Your Exclusive Discount HERE!Use Discount Code: PALEOVALLEY at Checkout for $30 Off Paleovalley Beef Sticks>>> Make the switch to grass fed with Paleovalley 100% Grass Fed Beef Sticks!

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

For the remainder of season six of the SHINE podcast, the interviews and focus will point light on how we optimize for our well being and how that is interconnected to the planet's well-being. Today's episode highlights my new friend Alejandra Schrader on combating climate change, one bite at a time. Alejandra and I both had our first books debut in 2021. Alejandra has focused and used her platform to educate and inspire folks with plant based meals, recipes and ways to eat in ways that are sustainable with environmentally friendly farming practices. Her first book, The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes is amazing. Alejandra and I talk about her mission to support people to be mindful of what they consume, how they consume, and how their cooking can support the health of our bodies and the planet.   Guest Links: Alejandra Schrader- https://alejandraschrader.com/ Alejandra on Instagram- https://www.instagram.com/chefaleschrader/ The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes- https://thelow-carboncookbook.com/ Shine Podcast- Taking a Stand for a Good Food System with Bruce Friedrich- https://carleyhauck.com/podcast/54-taking-a-stand-for-a-good-food-system-with-bruce-friedrich Reducetarian Summit- https://www.reducetarian.org/summit-2022 Meat Me Halfway- https://www.meatmehalfway.org/   SHINE Links:   Thank you for listening. Want to build a high trust culture and psychological safety at work? Sign up for our newsletter and get the free handout and be alerted to more inspiring Shine episodes   Building Trust Free Gift — https://www.leadfromlight.com   Carley Links   Book Carley for Speaking — https://carleyhauck.com/speaking Leading from Wholeness Learning & Development — https://carleyhauck.com/learning-and-development Carley's Book — https://carleyhauck.com/shinebook Executive Coaching with Carley — https://carleyhauck.com/executive-coaching Contact Carley — https://carleyhauck.com/contact Carley's Patreon Page https://www.patreon.com/carleyhauck   Well Being Resources:   Inner Game Meditations — https://carleyhauck.com/meditations Doterra — https://www.doterra.com/US/en/site/carleyhauck 4 Sigmatic — 15% Discount code Shine — https://us.foursigmatic.com/?rfsn=4405553.d15cc7&discount=SHINE   Social:   LinkedIn — https://www.linkedin.com/in/carley-hauck/ IG — https://www.instagram.com/carley.hauck/ Website — https://www.carleyhauck.com Newsletter — https://www.leadfromlight.com Shine Podcast Page — https://carleyhauck.com/podcast   The Imperfect Shownotes   0:01 Carley Hauck   Hi, my name is Carley Hauck. I am your host of the SHINE podcast, welcome. This podcast focuses on the intersection of the application of how to be a conscious, inclusive leader, the recipe for high performing teams, and awareness practices, so that you can cultivate a strong inner game. To be the kind of leader our world needs. Now, I facilitate two to three episodes a month. And before I tell you about our wonderful topic today, please go over to your Apple podcasts and hit the subscribe button. This way you don't miss any future interviews.   We are in season six of the SHINE podcast. And this season is all about how we optimize to live, work, play, so that we can bring our whole and best selves to our mission, to our life, to our relationships. This includes being mindful of our consumption or energy leaks. And really figuring out how we can have the best performance for our minds, bodies, hearts, how we can support the wellbeing of our communities and our planet.   For the remainder of the season, there will be a specific focus on the well being of our bodies and how that's interconnected to the planet's well being. And we will be kicking that off right now with today's episode, Combating Climate Change One Bite at a Time with my new friend Alejandra Schrader. Alejandra and I both had our first books debut in 2021. And we each had a similar mission, and inspiration and writing our books. We were dedicated to awakening humanity, in service of people and planet, and my book Shine: Ignite Your Inner Game to Lead Consciously at Work and In the World, I focus on the body of work that I've successfully facilitated, and supported many leaders in business so that they can align with business as a force for good and social and environmental responsible actions. I also highlight in my book three trailblazing leaders and their journeys, and how to promote more vegan, plant based food options to mitigate climate change, and change the food system for good.   Alejandra has focused and used her platform for plant based meals that are cooked smart and packed with flavor, nutritional value. She advocates for sustainable diets and environmentally friendly farming practices. And her first book, The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes is amazing. Alejandra and I talk about what consciousness inclusive leadership means to her, what it looks like in her journey, her mission for really supporting people to be mindful of what they consume, how they consume, and how their cooking can be in the greatest support of the earth and all the resources that we all share. There are some special highlights in this episode, and I would love for you to listen. Thanks for tuning in.   Carley Hauck 3:55   Hello, SHINE podcasters. I am delighted to be here with my friend, Alejandra Schrader. And Alejandra, thank you so much for joining me today. I'm really looking forward to our conversation.   Alejandra Schrader 4:12   Yeah, it's truly a pleasure. Thank you so much for having me.   Carley Hauck 4:15   Yeah, well, I I saw your book and I think I found it because there was a post that you had liked. Bruce Friedrich the president, I don't know what I should call him Grand Puba, he was like all plant based alternative proteins, you know, the Good Food Institute and I saw your book and I thought, look at her. She wrote a recipe book, focused completely on recipes that would lower our carbon footprint. I have got to get to know this woman. So thank you again for writing your new book, The Low Carbon Cookbook and Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-based Recipes.   Before I jump into the motivation for that, one of the first questions that I always ask folks on the SHINE podcast is the question. How do you view being a conscious, inclusive leader? Like what does that mean to you?   Alejandra Schrader 5:30   Well, first of all, it means a great sense of responsibility that is driven my by my purpose, by a sense of purpose to leave this planet a better place than I found it. As we will talk later, I have a baby, and I want to make sure that he is able to enjoy a planet in which he can thrive.   And by being a conscious leader, I also feel the responsibility to lead by example, to attract more than to promote, to lead the way that I carry myself, that I show up, that I work, and that I communicate in a way that other people feel encouraged and empowered to join me to follow my lead to find their own calling their own purpose, but ultimately to have as a common denominator, the greater good for people and the planet.   Carley Hauck 6:36   Lovely, great answer. So I heard, you know, a greater responsibility, and wanting to leave behind a better world really acting and service of the greatest good. Thank you. Well, based on that answer, tell me more about your motivation for writing your book.   Alejandra Schrader 7:01   Yes, I think that there are many layers to that. And I would say the first one definitely is my love for Mama Earth, for the planet. And my focus on the subject of sustainability, which I have, since I was a little girl, I would see how our actions impacted, at that time, the environment in which I was in, I grew up in Caracas, Venezuela, and one of my favorite parks, it's kind of because it's a big city, kind of like New York City. And there's not the same but we have something similar to what will be the Central Park and I remember walking by and seeing how some trees that were in front of a tall building that had many curtain wall, which is that reflective glass, they will be dying.   And I would ask my mom like what, you know, why are these three stances so well, you know, because we live in a tropical country and the sun once it hits the facade of the building reflects upon these trees and is too much heat and the trees can handle it and I remember that is you know, sort of blew my mind and I was like well then why why first of all right, they will build this building so close to the park and why would they choose that material that is reflect you know, and I had all these questions.   Funny enough, I went on to become an architect. And while I was in architecture school, I went to CyArk a very progressive, designer Oriented Architecture School and I pushed every envelope when it came to sustainability every one of my buildings tried to the design it really tried to use the environment in which was in like that concept that form follows function how can I maximize the intake of air or the exposure of the song and and that was a principle that I didn't carry to everything else I've done in my life.   I went to graduate school to do work in urban planning and sustainability was again my like the foundation of my research and my projects. And after an unfortunate event when I lost my career in architecture and urban planning, I am really by a very lucky shot and working in the food world in the culinary world, it only made sense to bring that passion for sustainability. Little did I know really at the time it was only it was so many something like one of those gut feelings that innate like it's just an intuitive thought I need to I need to continue to you know to work this path.   Little did I know at the time that genuinely food has this massive effect on on the planet how we produce it. how we shop, how we cook, what we eat, how we dispose of waste our food. You know, food is responsible for over a quarter of all greenhouse gasses. And so again, you know, I'm saying little did I know because I cannot take credit for the for that awareness at the time. But thank goodness, right that sometimes we hear a calling, and we have a sense of strong sense of intuition. And you know, some of us, well, actually, I should say that at that point in my life, I was willing to listen to that.   Carley Hauck 10:35   And what I hear is that you had a greater consciousness at a younger age, and you saw the inter-connection of everything from, you know, living spaces to the well being of the planet to the well being of ourselves, our own ecosystem, right?   And, yes, it reminds me of the consciousness that I had as a little girl too, because I did not grow up in Venezuela, but I grew up in Florida. And I would take these walks on the beach, St. Augustine, which is one of the oldest cities in the United States. And, you know, Florida has just, I'd say recently, maybe in the last 10 years has started a recycling program, they still do not have a lot of composting at all, which I know you and I are communicating to, we dug about food waste, but I was picking up plastic bottles of the sand whenever I did find any plastic because I knew that a sea turtle was going to see that plastic as a jellyfish and they were going to try to eat it.   And so in a similar to you, I just knew like this isn't this isn't right, this isn't supposed to be and it's gonna do more harm than positive. So that was your first layer. Tell me.   Alejandra Schrader 11:52   Yes. So the next layer comes after the work that I you know, I don't believe in coincidences anymore. I believe in greater callings on God shots, you know, whatever people want us to define them as, but I sort of fell into this wonderful line of work. And in my work as a chef, and as a culinary professional, where I could help bridge that gap between what people what people eat, and, and where are cooked, where food is coming from how the farmers that are working the land properly, the work of scientists determining what is the best food for planet health and human health.   And by working on that I got exposed to a lot of information that at one point, I couldn't unsee. I, you know, I got invited to the United Nations to present the EAT-Lancet report on planetary health. And here I am talking in the great chambers to people about, you know, that we have the power to change that with a shift in our diets to help combat the climate crisis, and I'm passing all these beautiful messages that I've learned. And at the same time I am aware of, especially in the United States, how the industrial industrialized animal production works and how that's so bad for the production of greenhouse gasses, especially methane, it got to a point that I knew too much. And I felt here, here we go again, back to that concept that I couldn't tell people don't eat meat anymore. But I said, You know what, I'm going to stop eating meat, I'm going to transition slowly into a plant based diet for the sake of the planet, and because of all these, all these things that I know that I cannot no longer avoid or turn my back into.   And then the third layer, which is a simple one, but very impactful, was my own health. I've always had, since I was six years old, battled with issues of obesity of my body, you know, I tend to gain weight very quickly. There's a lot of third world food insecurity embedded into me and you know, that's a whole conversation, but at one point, I was dealing with really high levels of cholesterol, triglycerides, etc. And this at the same time, right that, you know, again, I'm exposed to these vast amount of information. So I said, I'm gonna give it a try. I'm gonna go plant weeks and three months after I switch to a plant based diet, all of my blood work levels were perfect. Not even decent. They were perfect. And that was that's, that's ultimately what sold me I said, You know what, this again, these are layers. I'm doing it for the planet. I'm doing it for my integrity, but I'm also doing it for my health.   Carley Hauck 14:47   Fabulous, thank you. Well, you talk about in, you know, layer two this broken food system, which we're gonna have to be solving and fixing for quite a long time, not just in the United States but all over the world. And then I loved hearing kind of that more personal investment, and the amazing results that you've seen in adopting a plant based, maybe vegan, would you would you say your diet is mostly vegan?   Alejandra Schrader 15:17   When I talk about plant based. And I think that there are many definitions out there. But the main difference for me is, as opposed to going to the supermarket and navigating the refrigerated aisles section finding vegan sausage, vegan pizza, vegan chicken, I stay on the perimeters of the store and I really use produce, and vegetables, fruits, nuts, seeds, algae, fungi, but I eat mushrooms to create beautiful and delicious dishes.   And I try to stay away from vegan products that are a little more processed and less healthy. So that's why I like to focus more on the plant based nomenclature, because this is one that I identify more with.   Carley Hauck 16:09   And that's helpful, I think, for our listeners, because I think a lot of people can get confused on, okay, what's plant based? What's whole foods? What's vegan? And so that was very specific. I appreciate that.   Alejandra Schrader 16:26   Yes. And, and one more piece again, because sometimes people get too hung up, I will, if you will, on the terminology. You know, there's times where I've traveled to the Northern Triangle and Central America to do some work on the field. And there's genuinely nothing else to eat it true story than beans and cheese. And so, you know, if I spent a significant amount of time there, I can only eat so many beans, you know, to sad that there were more vegetables available in a land that is so frugal and fertile.   But so there's been times in my plant based diet journey where I have had some dairy, soy mixed in and so on and I think that's another big difference between plant based and vegan is that we avoid animal source products, and focus on a wider variety of plant based ingredients.   Carley Hauck 17:23   Wonderful. And I tend to eat very whole food based as well, I love fruits and vegetables. And I'm also not eating dairy products and really limiting my meat sources very much so I can eat in a much similar way.   I wanted to talk a little bit about food waste, because this is an area that you focus on a lot in the beginning of the book. And I'm going to actually just take this quote directly from your book, you said,   “About 1/3 of the global food supply never gets eaten. Food loss occurs during the post harvest and processing phases of food production, while food waste occurs on the consumption side of food systems. When edible food, when edible, good food goes unconsumed food waste and loss accounts for 6% of all carbon emissions, which is more than three times the global aviation. There are more than 3 billion tons of carbon dioxide equivalents, co2 due to throwing food away in the garbage and not composting. And Americans throw away about 20% of food that they buy.”   And so you and I both live in California. Correct. And what was so encouraging to me was that the beginning of this year, California put a statewide mandate that everybody has to compost. Now I've been composting for a long time, and I imagine that you have to, but I just am so excited about that. Because my hope and desire is that other states are going to follow suit. So let's talk a little bit about food waste.   Alejandra Schrader 19:15   Yes. So from the, you know, I wrote, I wrote this book in the second half of 2020. And I just want to update because some of these figures have actually gone up. Some studies show that even up to 40% of the food that Americans are buying are ending up in the trash, which is pretty sad and worrisome.   Also the fact that as consumers we really cannot do much about the food that is being lost in the production phase of the food supply chain. Maybe we can do a little bit there are some companies like Imperfect Foods where they try to recuperate some of these, which actually are being thrown away, because most consumers will go to the store and be like, well, this apple is not as big as this other one, or it has a tiny bruise or, you know, or the color has some discoloration.   And, you know, and so here's where we as consumers can also become more, you know, more conscious about the food that we demand so that the suppliers don't feel the need to, to let food go to waste. But what we can do, definitely as consumers is then, you know, buy in a conscious way so that we don't have so much stuff at home that a lot of it is, you know, becoming spoiled and having to throw it away, that when we do dine out and we ask for that little bag, or that little box that we actually consume that instead of just tossing it in the trash, and that we do a better job at what I like to say, the utilizing the investment, maximizing the investment that we've made in food. And that's where we get to use ingredients that are ingredients or parts of the plant that are traditionally thrown in the trash.   A lot of times I go to the market and my heart shrinks when I see people ripping the greens of carrots and leaving them on the shelves and just taking the carrots home. Or when we get home and we buy these beautiful radishes with radish greens. And usually they get caught off and thrown in the trash. There is a lot of nourishment, a lot of phytochemicals, and good for us stuff and all of these elements that are being thrown away that why I mean, it took a lot of resources for Mother Earth to help you know water, you name it, to help them grow. And so we should find creative ways to utilize them whether we make pesto sauce with the carrot greens, whether we make a chimichurri with the radish greens, whether we actually wash them really well and use them as a salad, make a salsa verde or use them instead of cilantro.   And like those two, there are so many, so many ingredients that are being thrown away. That's why I talk about using the plant from root to leaf as much as the plant as we can. That way we honor those resources that went into, into growing them.   And there are some studies that talk about how much we can minimize our individual carbon footprints by just doing these small changes. And I think that to me that it just makes me feel like I have so much power, like a lot of people say, Oh, well, you know, I've tried to do something for the environment, I'm gonna start using paper straws. It's not impactful, it's not enough, you know, we can do a lot more. And if we take responsibility for the fact that our actions can make a big difference, I think people will be more likely to make some of these changes at home.   Carley Hauck 22:58   Thank you for that, you know, one of the other things that you mentioned is and, and this was something that happened in the midst of a pandemic, you know, a lot of people were getting to-go's right. And so a lot of people were also cooking at home. But I think to add to your point, when you go and you're, you know, buying food from a restaurant, you can actually bring your own container, you know, because the pandemic has definitely calmed down a bit, I think people didn't feel like they can even bring their own container, but you can bring your own container so that we're not continually adding more and more plastic to our soil to our air to our water.   And one of the other things that you were mentioning around you know, eating a more plant based diet and whole foods is the link to the carbon that's coming when we're eating more agriculture, or rather livestock. And one of the things that we also need to be mindful of is the water consumption. And so you know, we have an infinite amount of water. And as more and more people are living on this planet, and the more resources that we need to grow food, we need to find ways that are sustainable, to be able to feed everyone and again, you know, eating from root to leaf, and eating more of these plants is going to reduce our need for more and more water and it's also going to lower our carbon footprint.   Alejandra Schrader 24:29   Exactly. Well said.   Carley Hauck 24:31   some things that I was thinking about. What are some of the favorite ways that you, you know, might reuse recipes? I know you have some ideas or not even reused recipes but reuse food so you know we tend to always have leftovers right? And I'm a big proponent of eating all my leftovers. I don't want any food going to waste but how are you maximizing for that when you think about your kitchen right now at home?   Alejandra Schrader 24:58   Well so in my own kitchen, and granted, that is just my husband and I until recently, and even then my son is an infant. So he eats, he doesn't eat yet the same food as we do, because I've tried to prevent him from eating salt and other ingredients. But even though we're a small household, and actually I like to see that as an asset, then what that means is, one meal can last me for longer for many for more days than in other families where there are more people.   I always talk about, you know, finding a day like a meal prepping day in your week where you can allocate to four hours on a Sunday afternoon, and you can cook up onto stuff so that you can actually separate it into smaller containers. And some dishes are actually fabulous in the, you know, to freeze and reheat later, especially stews I love. Actually, I believe that it gets even more of enhanced flavor when you freeze and then reheat, I don't know, lentils through this, or maybe some curry, or maybe after gene, there's just, there's just something about sitting there for a while and then being reheated. And then that way, we only eat what we can for the day or the next couple of days. And then we get to free something else. And then, you know, a month from now, a lot of these foods are good to freeze for even six months. So that would be sort of like one way to cook smart. And to avoid food waste by saving stuff for later.   I love to repurpose foods and I think that some cooks, when they're less versed in the kitchen, may feel a little more intimidated by this. But I always I always think it's a good idea to think like how can I turn this leftover pasta dish into a casserole, maybe I just add a little more sauce and sprinkle little cheese and put it in the oven it leaded grit, you know, create a beautiful grated internalization on the top and wa-la, you know, now you have a new dish.   But I think that the biggest impact is probably from the kind of food waste, where we again are utilizing parts of the vegetable, the fruit that we traditionally don't like, if I'm gonna peel potatoes to make a match, I'm going to save those fields. And I'm going to toss them in the oven with a little olive oil and salt and pepper until they get crisp. And now I can scoop my hummus or my guacamole with it. And I use them as chips or crackers instead of throwing away and I know sort of like trust me on this one that I saved my banana peels, and I poached them I scraped the inner membrane, I shred them. And now I can make a delicious pulled fork type of ingredient.   And to sort of attest that this works. This is actually what I just served. Last month I went to Cali Colombia to help open like it was the inauguration of the newest seed bank a, gene bank by the CGIR. And there were 220 people in attendance. And I get up and the first thing I say is I love to cook with trash, and I am going to serve you. Instead of meat, I'm gonna make a shredded banana peel dish. And I think people you know tilted their heads a little bit. But everyone was so blown up that they could call me to their tables to tell me how much they had left.   So having an open mind that has a lot to do with the success of this event. And I just encourage people to try to be a little daring when it comes to food waste.   Carley Hauck 29:04   Thank you for sharing some of the recipes and the ways that you're doing that at home right now. That's inspiring. I wanted to pivot a little bit into travel. And you actually just spoke about how you are in Colombia. One of the things that I've been thinking about when we think about lowering our carbon footprint, you know, it's not only in how we're eating, but it's how we're traveling. And as the world is starting to open up again, and we're getting on planes more and we're traveling more. The way that we used to travel I don't feel was very sustainable. You know, we go to Paris for a week from New York or from California and we come back.   And when you're traveling as a tourist, you're usually accumulating a lot of plastic, you're eating out a lot and not to mention the carbon that is occurring from the plane, you know. And then the way that travel typically, you know is happening is that we're given all this single use plastics. And so this has always been a problem. But we have more consciousness. Now we know that the way that we were traveling, the way that we were eating was not going to support a thriving world or planet. So I wanted to use some of our conversation today to bring a little more awareness to inspire more conscious action.   And so I was just in Austin last week for a conference and I had the opportunity to stay with a friend. But I also really wanted to stay with a friend because I knew that that would actually minimize some of the waste that I would have if I stayed in an Airbnb or in a hotel. And so we did a lot of cooking while we were there, and anything that we ate out, I brought home and I ate it, I had very, very little food waste, I was so happy about that.   Austin also is an area of Texas that composts. And what was interesting is the friend that I was staying with had a green compost bin in their backyard. But she wasn't composting. Her family wasn't composting, I thought what is going on, but they just weren't thinking about it. They thought that that was only for yard waste. So I showed them how easy it was. As a going away gift, I got them a compost bin and you know, compost baggies. And in fact, I got a text from her this morning, she said that it was almost completely full yesterday. Yes, you kiddos. So the kids or now composting.   Now, not every state or city has a composting program. But we know that when we're regenerating the soil, that we're actually extracting carbon from the atmosphere, putting it in the soil instead of it going into the ocean, which is then creating more warming and acidification of all of our marine animals.   So I'm bringing all of this because I think it's important that we start to think if we're going to be traveling, how can it be more regenerative? How can we be finding ways to cook to eat less out to be more mindful of the plastics that we're bringing, whenever I go travel, I always bring my own water bottles so that the flight attendants can pour water directly into my bottle, we need to minimize the single use plastics because only 7% actually gets recycled, the rest of its going into our soil and to our food into our water. And I'm going to pause there because I'd love to hear any of your thoughts.   Alejandra Schrader 32:41   Yes, I mean, you've touched upon so many interest in so subjects within this greater topic. First of all, you're absolutely right about traveling period, right, like, not all of us and, and I'll, I'll use this to, to, to plug in something I've been sort of joking about but I really mean it, you know, like I am so grateful for, for the for the younger generations that are really really really fighting the good fight. And not all of us can be Greta Thunberg. So you know, when I go do these very meaningful events that I travel for, I couldn't really, you know, get on a sailboat and go across the Atlantic each time. And so I make it a point that the purpose of the treat of the trip is valuable and meaningful enough to in a way offset the carbon generated by it, by the trip itself.   I actually when it comes to vacations, we much rather go on road trips as a family especially now that we have a little one but also on my day to day live and and again as a way to offset the carbon footprint that I'm generating by my sporadic business trips is we've you know, we walk and we use a lot of non motorized transportation methods like bike and I live in a very walkable communities so I am very fortunate to have access to goods and services within walking distance or bike rides.   And then again, yes, you're absolutely right about that when we do have to travel and jump on a plane like you know, making small changes from bringing the water bottle to actually packing in our own food. We get to eat healthier than eating airport food if we bag our own. I don't know roasted seeds and dry and dry fruits and so forth. I'm a big fan of silicone bags so that we don't have to keep throwing away these little Ziploc baggies. They freeze great by the way.   And then you talked about compost, and it is true compost is something that we should all be practicing a little bit more. But I want to just sort of shed light on it. I have a little graphic in my book that it's like an inverted pyramid. And while composting is great, there are other things that we get to do with our food waste that are not just more meaningful, but best utilized for the greater purpose of reducing our carbon footprint.   And, you know, a lot of times food that is perfectly good, gets to be thrown away because no one likes it or, or, you know, no one's gonna eat it, we should be considering gifting that food, especially here in the state of California, we have a lot of homeless populations that we could help or even donate the food to shelters and things like that.   Yeah, and then there are other layers like we've been trying to repurpose it for your pet or things like that. And then you know, compos being the last one. So just trying to find creative ways. And I'll give you one little example, when you are foot foot prepping, and you have like the shells of your audience, or the caps of your bell peppers, or, and I mean shells, like the little skins that you remove from garlic, or the base of your salary, or the tops of a carrot.You put all that in a silicone bag, you say you do purchase and invest in a big silicone bag like a pound to bow. And every time you have some of these scraps, you put it in this bag, and you keep it in your freezer. And whenever that bag is full, you put it in a big pot, add four to six quarts of water and you make a delicious vegetable broth.   Carley Hauck 37:00   I knew you were gonna say that. I would. That sounds amazing.   Speaking of plastic bags, as I was actually coming back from Austin, I was there for almost 10 days for some professional development and, and a culture summit. But I always bring my own food on the plane because it's healthier and then I don't, you know, inherit any more plastic. But I was sitting next to this Indian couple, they were older. And they brought out their bags of peas and rice. And it was and they were just eating it out of the bag. And then here I was with my little Tupperware of all vegetables and some nuts. And we were all eating it at the same time. And I said, Are you vegetarian? And they said yes. And I. And I said, I love vegetables too. And it was just so fun. We were all eating our, you know, brought food and I was like, Ooh, what do they have?   And so anyway, yeah, yeah, you can create a culture around it on the plane. So I know we only have a little bit longer. But I wanted to also ask you about your inner game, Alejandra, because it was clear to me that you had cultivated a strong inner game. And for those that have been listening to the podcast, the inner game is the internal operating system that really impacts how we show up in the world. And so what do you feel like you have really, maybe dive deeper on as your commitment to your self growth, let's say in the last year, I know that you were birthing this book at about the same time you were birthing this brand new little boy into the world.   Alejandra Schrader 38:44   Yes. And that's such a meaningful question for me, because especially when the pandemic hit, and I as a small business owner, took a big hit. And yet again, professionally, I found myself in despair. I had to really tap you know, until my inner self and remember the kind of resilience that I have built throughout my life. Trust that when I've thrown a curveball a lot of times is life just presented me the opportunity to take on a new challenge. It happened, you know, in 2009 when I lost in quotes my career in planning and development and I was quote, forced into the culinary world.   And, and especially because the way in which I was living is it was not sustainable working 60 to 70 hours a week, not dedicating enough time to self care to my husband, to the quality of my life. It was only normal and perfect that I had to lose my business when the pandemic hit so that the opportunities were created. So that, one, I finally after eight years of pursuing a book deal, got it. And that after decades of being married, I became pregnant, something that I actually wanted. And I didn't have the means of just being fully transparent, the financial means to get myself or to put myself through, let's just say fertilization methods, and to go on to grow two babies at the same time.   I also had to tap into something that is so important for me now, which is empathy for myself, as a way to be more empathetic towards others, to have a greater awareness of my purpose, of my assets of what I am, what am I able to bring to the table, and to finally, and this actually is getting me really emotional to show up authentically to no longer try to be a chameleon to adapt to, to pretend to be someone that I'm not just so that I am liked, just so that I am accepted.   And, you know, looking back, I'm like of course! Only when I allowed myself that opportunity to play my inner game skills, everything unfolded into what I now have, the opportunities that I'm given, just the great responsibility that I have for and this passion that is bursting. And I have the means to practice it, to share it and to empower others with.   Carley Hauck 42:11   Beautiful. Y'all, you can't see Alejandra, but I can and she's just shining, which is, as you know the title of this podcast.   So there are so many me too's, that I can relate to and that and I, I don't know if you felt this way, but when I was actually going through the journey of writing this book, which was four years, and then it actually came out last year, it was really a birthing of myself, you know, to have to continually talk and show up again and again and again, in service of this message, which is really in service of waking humanity up for the greatest good, you know, there are tests, there are challenges, you have to own it, you have to embody it, you have to show up, you have to walk it, and I am really grateful for what that has, what has evolved in me as a result of that, can you relate to that?   Alejandra Schrader 43:18   Oh, absolutely. And to trust, to trust that, in that part is so hard as a, you know, I was born in the States, but I grew up in South America and as a woman of color that felt like an immigrant that, you know, it's it feeling the need to control it was so, you know, such a big part of who I was, and I and I felt like it had to be that way. And the moment that I let go, and I just allowed for things to happen. And I trusted that I was taking care of and that as long as I did that work, as long as I put the right energy into doing the work, everything was, you know, everything's gonna work out.   Now, I don't even question it. I know, I know. And, and to, you know, to be a sort of, like, I couldn't have any any more tangible evidence that that is true than my book, my child and all of these beautiful, amazing opportunities to really be such an like, you know, I get to be a steward of the planet. Now I get to, you know, I often say that my book is the love letter to Mother Earth written from my kitchen.   And now I get to talk to decision makers and impactful people, high profile officials and cetera about this message and I hope to make a big difference. And now I have the platform to do it.   Carley Hauck 44:55   You do, and it's so amazing. I love hearing about your journey. So as we're wrapping up, tell us about these two events you have coming out in May and June. Were you get to do this?   Alejandra Schrader 45:07   Yes. So, in May, I am invited to speak at the 75th World Health Assembly, which is the decision making body of the World Health Organization in Geneva. And I am part of a side event where the launch of the periodic table of food initiative is taking place, it's May 22. And I get to come and talk about my favorite subject: food waste and sustainability, eating within planetary boundaries.   And then in June, I was invited to speak at the Women in Food and Agriculture Summit, the WFP summit in Frankfort. And, and again, I'm going to have the platform to talk about, you know, sustainable food systems, and hopefully, hopefully, you know, like, light up that spark, and yet another or a couple few or 100 individuals so that we can all start working towards a more sustainable future.   Carley Hauck 46:12   Thank you, well, I know you're gonna send me those show links. And we will provide them for our listeners to tune into. You also have a really fun Instagram account with beautiful recipes, I actually have picked out one of your recipes from your book, it's the zucchini noodle and portobello steak, which in the show notes so folks can go and you know, cook that up.   And I hope people will go and find your book and find some really fun inspiration for the spring and summer. Wherever you are listening in from. And is there. Is there anything else that you want to leave our listeners with?   Alejandra Schrader 46:51   I just say, I would just say like, you know, you don't have to say yes, but you can stop saying no. And, and I say that in regards to trying to make meaningful shifts to the way that you eat, and that you think about food. And, if that's saying yes means trying one new vegetable every week, maybe not having an animal source product one meal a day, maybe even practicing meatless Mondays, there's not too small of a change, every small action can make big wonderful effects as part of a collective action.   Carley Hauck 47:36   Well, Alejandra, thank you so much for your wisdom, for your service. I look forward to staying connected and just seeing how this light continues to spread and inspire so many others. And if there's a way that I can support you, please feel free to reach out.   Alejandra Schrader 47:55   Thank you so much. It means so much to us what a wonderful conversation. I'm very grateful.   Carley Hauck 48:04   Thank you so much, Alexandra for your voice, your passion, sharing your story.   I'll link to all the wonderful resources Alejandra mentioned in the show notes. As you heard, we can mitigate climate change, protect our resources by eating mostly whole foods plants, being mindful of how we cook, how we even use our food scraps, and how we can reduce the consumption of meat so that there is more for everyone, and we're taking good care of the planet.   While there are many plant based and alternative protein products coming into the market. What is also part of these new products is plastic and packaging. And what I'd like to invite as you start to move towards a more vegan plant based diet is that you focus on buying more fruits and vegetables. Buy foods in bulk. Bring your own bags, use your own utensils when you're traveling or when you're just out and about keep them in your car. Use water bottles, instead of buying plastic bottles.   And even keep a to-go plastic container or maybe a metal container in your car so that when you do go out to eat when you have leftovers, you don't have to take another plastic container. All of this plastic is going into our soil or water, our oceans. Only 7% of plastic is actually recyclable. So in our efforts to focus and optimize our wellbeing, the planet's wellbeing our families or communities, we have to get rid of this plastic consumption. So my invitation: How can you minimize your plastic this week? This year?   And as a way to support you to reduce your meat consumption, I want to tell you about this fabulous conference that I'll be attending from May 12 through 14th. That's right outside of the Bay Area, I believe there will be a virtual opportunity as well. The tickets are really affordable. And I believe they're not turning anyone away. And this is the fourth annual summit, they had to push pause because of a pandemic. I will be attending, the organizer Brian invited me. I am so delighted. And Bruce Friedrich, who was our first interview of the season, who is the co-founder of The Good Food Institute, Brian actually worked for Bruce years ago. So if you missed that interview, which is Standing For a Good Food System, you definitely want to listen to that one.   But going back to the Reducetarian Summit May 12 through 14th, definitely check that out. The link is in the show notes. And if you can't attend, there is also a cookbook that Brian has written and his documentary Meat Me Halfway, yes, m-e-a-t me halfway, came out last summer, and I highly recommend it. All of these links will be in the show notes.   The SHINE podcast has been self sponsored since May 2019. It is freely offered from my heartfelt desire to be in service and support of a workplace and world that works for everyone and is living in greater harmony with the Earth from conscious inclusive leadership and socially responsible business practices. I would love and appreciate your support so that I can continue to have these wonderful interviews with inspiring leaders bringing science tips and evidence to your ears. And you can donate and support me by going to my Patreon page www.patreon.com/carleyhauck, the link is in the show notes. Your generosity helps so much.   If you enjoyed this episode, please share it with friends, family or colleagues. If you have questions, comments or topics you'd like me to address, please email me. I would love to hear from you support@carleyhauck.com.   Until we meet again, and that's going to be really soon my friend because I have another fabulous episode coming out on Earth Day. Oh, I can't wait to share it with you. But until we meet again, be the light and shine your light.

Today's episode features a farmer from Norway named Raymund. Raymund is truly a hero because he hosted Dr. Gunhild A. Stordalen at his farm where he educated her on the benefits that animal agriculture can have on our ecosystem. Dr. Gunhild A. Stordalen is a very well known environmental activist and the founder of EAT which recommends a mere 14 grams of red meat per day as part of a "Planetary Health Diet."   As you'll learn in this episode, Raymund convinced her that meat and animal agriculture are a sustainable and essential part of our food system. Throughout this episode, we discuss many of the problems with our modern food system. In fact, Raymund runs a decentralized food system in Norway called REKO which connects farmers directly to customers. We are hoping to bring something similar to Texas and eventually all over the United States.   Learn more at https://www.sovereignhumans.org     SHOW NOTES: [6:15] How Raymund knows Gunhild Stordalen of EAT Lancet [10:30] Meat is required for a healthy diet and planet [15:00] What Raymund told Gunhild Stordalen [20:35] Problems with the Planetary Diet [26:40] How consumerism is wasteful [30:20] Why big corporations hate a decentralized food system [37:00] Our changing food & spending habits [40:00] The industrial farming of salmon [43:50] Why raising pigs is so difficult [47:00] How Raymond built a sustainable farm [53:30] Why you should spend more on food and less elsewhere [56:30] Everyone needs their own farmer, not their own doctor [1:01:20] How cities destroyed our food system [1:06:30] Our modern food system is a failed experiment [1:12:45] Vote with your dollar by eating local   GET THE MEAT! http://NosetoTail.org  GET THE FREE SAPIEN FOOD GUIDE! http://Sapien.org    Follow along: http://twitter.com/FoodLiesOrg  http://instagram.com/food.lies  http://facebook.com/FoodLiesOrg   

The challenge of feeding a growing population well and feeding them better without destroying the planet is a gargantuan task, but one that we must tackle nonetheless. How can we do so equitably? And what would it take to nudge consumers to change?The Pinduoduo Food Systems Forum was held 14-15 July. "How Can Consumers Eat Well Without Wrecking the Planet"Panellists:--David Yeung, Founder and CEO, Green Monday Group--Prof Jessica Fanzo, Professor, Johns Hopkins University---Prof Jeyakumar Henry, Senior Advisor, SIFBIModerator: Danielle Nierenberg, President and Co-Founder, Food TankFor more, visit https://stories.pinduoduo-global.com/The highlights of the panel include: A discussion on the EAT-Lancet report, the impact and drawbacks of the recommendations Whether plant-based meat alternatives are healthy  The need to focus on the base of the pyramid when it comes to accessibility to healthy, nutritious food For a video recording of the panel, visit https://www.youtube.com/watch?v=Qlo0IzOip8E

Power generation and transportation are huge contributors to climate change, but did you know that what we eat every day is also a big contributor to damaging carbon emissions? Yet this problematic area is seldom talked about. There is plenty of scientific evidence that shows the damaging effects on human health and on the environment, of a diet heavy on red meat and refined grains. The EAT-Lancet commission, composed of distinguished scientists from all parts of the world, reported on the effect of diet on the environment, and notes that without changes to world dietary patterns, we will fail to meet Paris Agreement goals on emission reduction. The commission details a healthy diet based largely on fresh vegetables, fruits, whole grains, legumes and nuts. The recommended diet would greatly reduce environmental damage. Dr. Walter Willett, a co-chair of the commission talked with me about the report, which has, not surprisingly, seen a lot of opposition from the beef and cattle industry.

This week, we hear from Professor Alice Stanton on the EAT Lancet report on red meat, Minister Edwin Poots on new proposals to tackle TB and Tommy Moyles discusses farm safety.

Dr. Brent Loken is my guest on Episode 110 of Inside Ideas with Marc Buckley. Brent is the Global Food Lead Scientist for WWF. In his role, Brent provides thought leadership through forward-looking research, science direction for goal setting, scientific analysis in support of strategy development, and the management of internal and external science talent to support the Global Food Practice team in advancing an ambitious agenda. Previously, Brent worked for EAT, the science-based global platform for food system transformation, where he was a lead author on the EAT-Lancet report on Food, Planet, Health. His past research includes a variety of publications ranging from subjects on food and health to orangutan terrestriality and tropical forest governance. His current work includes a report on food consumption patterns in G20 countries and the potential for reducing greenhouse gas emissions, a series of papers that develop national level roadmaps on GHG mitigation potential from changes in food and agriculture, and an analysis on how sustainable logging in a tropical forest impacts biodiversity. In addition, Brent co-founded and helped lead a progressive international school and co-founded a conservation NGO that focused on protecting rainforests and biodiversity by empowering indigenous peoples. Rarely patient, Brent believes to achieve the SDGs and Paris Agreement in the short time that is available it will be because of fast moving and innovative organizations and people that disrupt the status quo and actively show the world a more healthy and sustainable way of living in harmony with nature. https://www.wwf.org/

We actually are filming a bit more for the Food Lies documentary in a few weeks at a great ranch in Oklahoma. I can't stress enough the lengths we are going to to make this the absolute best film possible. We need a mic-dropper, jaw-dropper, kale shake dropping film. ANything less won't work. It won't reach the mainstream. It won't reach Joe Cheeto out in Ohio. It won't reach the vegan in the coffee shop with the soy latte in Santa Monica. It won't reach the hilarious jokesters at the Harvard Chan School of Public Health with their comical EAT Lancet funded diet for planetary health with more added sugar and 3x the seed oils than meat. Well it probably will never reach those bought and paid for fake scientists anyway. But we are going to make it that good where someone there might watch it and realize they're living a lie and will quit their Kellogg's and Coca-cola funded position. Really interesting new paradigm on how the heart works and how atherosclerosis and other problems developed based on a bunch of research he's looked at. I don't think anyone's put it together like this before in one model like he's done. Very intriguing stuff. He attained both his Doctorate of Chiropractic and Masters in Human Nutrition and Functional Medicine from the University of Western States in Portland, OR. He is a health coach, speaker, and the author of two books on health; The Health Evolution: Why Understanding Evolution is the Key to Vibrant Health and The Heart: Our Most Medically Misunderstood Organ. Dr. Hussey guides clients from around the world back to health by using the latest research and health attaining strategies Get the best meat around at http://nosetotail.org Only 3 lifetime memberships left at http://sapien.org Special price on the program at http://sapien.org GET THE MEAT! http://NosetoTail.org GET THE FREE SAPIEN FOOD GUIDE! http://Sapien.org   SHOW NOTES [8:35] His background. [14:30] His past involving Type 1 Diabetes and poor metabolic health.  [17:45] A brief history on the evolution of mitochondria.  [21:10] The Metabolic Theory of Cancer.  [23:40] The Autonomic Nervous System.  [34:00] Chronic stress and the issues it can create.  [39:45] Anatomy and physiology of the heart and how blood flows. [52:45] The 4th phase of water.  [56:15] Free radicals.  [59:30] How to mitigate excessive free radicals/oxidative stress.  [1:06:00] How the heart reacts to clots and ruptures.  [1:09:00] The surprising benefits of LDL and cholesterol.  [1:12:10] Angiogenesis of the heart and surrounding arteries. [1:16:45] Main interventions to prevent heart disease. [1:18:30] Different ways we can get heart attacks. [1:20:20] His own experience with a heart attack and western medicine.   GET THE MEAT! http://NosetoTail.org GET THE FREE SAPIEN FOOD GUIDE! http://Sapien.org   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg  

Can we transform our food system and fix the double burden of malnutrition? In recent decades we have seen food become one of our greatest public health threats. Around two billion people on the planet are overweight or obese. The highest mortality rate comes from non-communicable diseases, with a poor diet playing one of the five main risk factors. Our planet is overwhelmed by food waste, with 1 in 3 mouthfuls of food wasted. What are the solutions to help feed 10 billion people sustainability by 2050, and how can policy play an active role in reshaping our failing food systems. Join me in this weeks episode where I speak to Dr Sandro Demaio to uncover how the food system is playing a large part in failing our health and what we need to do to fix it.  This podcast was sponsored by OHMG water . Every can of OHMG contains 56mg of Magnesium.  Follow the host www.sarahannmacklin.com | @sarahannmacklin www.bewellcollective.co.uk | @be_well_collective  Follow Dr Sandro @SandroDemaio Twitter  Show notes: Eat Lancet report: https://eatforum.org/eat-lancet-commission/eat-lancet-commission-summary-report/ Dr Sandro Demaio book: The Doctors Diet https://www.amazon.co.uk/gp/product/176055670X/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=176055670X&linkCode=as2&tag=bewellcolle00-21&linkId=d7b62356ab9b5e4bcfdc7a5ef8967b79  

Victoria Voss är biolog och miljövetare, och skrev sin doktorsavhandling vid Stockholm Resilience Center om hållbar och hälsosam kost. Hon har arbetat som forskningskoordinator på Gunhild Stordalens organisation EAT och var delaktig i att ta fram den uppmärksammade EAT Lancet-rapporten. Hon har även skrivit kokböcker om klimatsmart mat, bland annat med Johan Rockström. I dag är hon hållbarhetsansvarig på Kavli-koncernen samtidigt som hon ständigt spelar in ny musik i sin studio. Får vi ihop alla trådar? Nästan i alla fall! Programledare: Christian von Essen // Inspelat på Helio/GT30 i Stockholm. // Läs mer på http://www.hejaframtiden.se och missa inte vårt fina magasin Framtidens hållbara matsystem, nr 2 ute med Dagens Industri 14 april 2021, samt på http://www.framtidenshallbara.se/

Hostka: Jessica Fanzo je profesorka globální potravinové politiky a etiky na Bermanově institutu pro bioetiku a na Bloombergově škole veřejného zdraví na Univerzitě Johna Hopkinse ve Spojených státech. V letech 2017 až 2019 byla spolupředsedkyní iniciativy Global Nutrition Report, skupiny odborníků OSN pro zabezpečení potravin a výživu. Je také součástí komise EAT-Lancet, která ve své zprávě z roku 2019 představila plán, jak nakrmit planetu pomocí zdravého jídelníčku z udržitelných zdrojů.

My guest today is Diana Rodgers, who is a “real food” nutritionist, author and sustainability advocate based in the USA. She runs a clinical nutrition practice, hosts the Sustainable Dish Podcast, and speaks internationally about human nutrition, sustainability, animal welfare and social justice. She's helped to produce the award-winning short film, Soft Slaughter and is the producer and director of the film Sacred Cow and co-author of the book. In today's episode we do a deep dive into the health, environmental and ethical considerations around eating meat. It's an important listen whether you are a meat-eater or meat free.You can find out more about Diana, the film and book at the Sacred Cow websiteYou can download the film and watch a trailer on iTunes and buy the book on amazonHighlights from today's podcast are:Start:  The process of making a documentary/film7:08   What do good and bad types of nutritional research look like13:46   Some consideration and concerns of meat-free diets, especially in kids21:08   Diana's view of the EAT Lancet study's dietary recommendations25:11   Why nutrient density is the key component of any diet30:51   The environmental impact of different types of agriculture34:46   The case for regenerative farming39:47   Is meat-free a privileged, first-world position?42:19   Diana's recommendations for a healthy diet48:52   The ethical argument – no meat or better meat?

In today's episode, we talk about the impact of our eating habits on the environment and living on earth. We highlight a way to secure a sustainable production and consumption. A reference to two very good presentationshttps://concito.dk/nyheder/sustainable-dietsPublication on the EAT-Lancet recommendations:W. Willett et al., Lancet 393, 447–492 (2019).Total run time 15:50 minutesSpeaker: Katharina Rubahn & Frederik GottliebEmail: greenalsion@alsion.dkIntro text is spoken by Christian Sollberger, https://www.speech-academy.com/Intro music created by sscheidl from PixabayOutro music: Nature Documentary - GEMAfreie Musik von https://audiohub.de

Professor Frédéric Leroy is a professor in the field of food science and (bio)technology in Free University of Brussels. We talk about: Prof. Leroy's bioengineering background EAT Lancet's planetary diet restricting meat and potatoes Why are we inverting our two million year positive relationship with meat? The Great Reset - on the cover of TIME Magazine The Great Food Transformation Accelerating rate of undemocratic top-down change The people involved - the WEF Maurice Strong's Davos new age utopian transition mindset The motivation for The Great Reset EAT Lancet's diet similar to macrobiotic diet - more grains, legumes, and veg oils, less red meat and eggs Urban Western consumers and food virtue signalling The true scope of EAT Lancet's diet The shift wheel Taxes, restrictions, bans, Veganuary, making meat less visible, changing dietary guidelines etc. Comparison to authoritarian policies of the past Lack of dialogue and consultation within EAT How grain cultivation was how the first human elites controlled the population Why we need grassroots movements in communities to counter this Health of soil, animals, foods, communities, and society Regenerative agriculture is a mindset and a food system Why we need to fight hard against this by reconnecting with our food Maslow's hierarchy of needs Frédéric can be found at: Twitter - https://twitter.com/fleroy1974 Previous podcast episode - https://paleocanteen.co.uk/professor-frederic-leroy-the-food-fight/ Ally can be found at: Twitter - https://twitter.com/paleocanteen Twitter - https://twitter.com/paleoally Instagram - https://www.instagram.com/paleocanteen YouTube - https://www.youtube.com/c/AllyHouston

In this episode we hear from Kylie Newberry, a writer, speaker, advocate and founder of Our Food System. Kylie has over 15 years experience as a Public Health Nutritionist, holds a MSc in Food Policy and is part of the Brisbane Fair Food Alliance. We talk about food system resilience to shock, why food is so complex, power and influence in food systems and policy, food environments and food citizenship. Special shout out to the Currawongs singing in Kylie's garden. You can find Kylie at Our Food System, Instagram, Twitter & Facebook. You can find Brisbane Food City on Instagram & Food System Vision Prize. You can find us at onebitepod.com & @onebitepod across social media. Links to things mentioned in the episode: Professor Tim Lang; Aus Gov on feeding 75 million; Food Connect Brisbane; Spray-Free Farmacy; Echo Valley Farm; The resilience of long and short food chains: a case study of flooding in Queensland; Review of the Australian Dietary Guidelines; National Food Plan; Australian Food Sovereignty Alliance & Peoples' Food Plan; Need for Strategic Food Policy in Aus; EAT Lancet; ABC Fight for Planet A; Study on restricted merchandising of discretionary food; Moving from Consumer to Food Citizen; Share Waste; Worm Monger. Music: Night Owl by Broke For Free (CC)

My guest on this episode is Dr. Sylvia Karpagam, who is an Indian Public Health doctor, writer, researcher, and advocate of the right to health and the right to food, particularly in the marginalized communities in India. In this episode, we talk about: Causes of malnutrition in India, including the political and cultural denial of nutritious animal foods to members of their communities. How 80% of India actually eats animal foods and it’s a dangerous myth that it is a vegetarian country. How the EAT-Lancet group and Bill & Melinda Gates Foundation are propagating (and profiting from) this myth at the expense of the country. Role of dominant social classes and how they influence cultural foods, traditional eating, and food policies. The protein restrictions in school children's diets and how it affects them as they grow. How most of India's beef is raised by small pastoralists on small parcels of land. How eating beef has resulted in lynching and murder and likely skewed nutrition survey results. And her current research and how we can support better science. We reference her Right to Food Campaign, and discuss these articles: Despite Nutrition Benefits, Most BJP States Keep Eggs out of Mid-Day Meals Akshaya Patra imposing vegetarian food mono culture on children Taboos around serving eggs in mid-day meals need to go India is Not a 'Vegetarian Country' Like the EAT-Lancet Report Would Have Us Believe The Meaning of India's 'Beef Lynchings' Sylvia can be found at: Blog – https://drsylviakarpagam.wordpress.com/ Twitter – https://twitter.com/sakie339 This episode is brought to you by Blue Nest Beef. There's a lot of choices for "better" beef out there and the folks at Blue Nest Beef are grassfed pioneers who've perfected all the steps it takes to make better beef even better. Not only is their beef delicious, but it comes exclusively from American ranchers who have been certified by the National Audubon Society as ranchers who are regenerating our land and bird habitats. If you're looking for better beef, visit their website here and use the discount code "2BUYBLUENEST" for 15% off your first order! Thanks, and enjoy the show!

In Episode 104 I sit down with Environmental Researcher Nicholas Carter to chat about how our current food system is effecting the environment and what changes need to be made in order to meet climate goals and create a system that results in better food security, less water pollution, less land use, less freshwater use and greater production efficiency. SPECIFICALLY WE COVER: What is climate change? What are the implications of a warming planet? What are planetary boundaries? Is climate change more than an energy issue? What are greenhouse gases? The major greenhouse gases - Carbon Dioxide, Methane and Nitrous Oxide Human activity and greenhouse gases Agriculture and GHG's Importance of understanding land use, deforestation and carbon sequestration when land is left alone Animal versus plant based foods and their environmental impact Impact of transport on the footprint of our food compared to the type of food Holistic grazing (form of regenerative agriculture proposed by Alan Savoury and Game Brown etc) - is it a climate change solution? What a more efficient food system looks like Animal manure vs green manure Monocultures vs Polycultures and soil health Access to food that has a lower environmental footprint to make it the easier decision for people (Default-Veg) Top tips that we can implement on an individual basis to lower our environmental footprint much more (wow - one of my favourite episodes yet) RESOURCES: Poore & Nemecek 2018 study looking at the environmental impact of food from almost 40,000 farms across 119 countries. 2020 Drawdown Review by Paul Hawken and his team (shift to plant centric diets) EAT Lancet report - the planetary health diet (88% or more calories from plants) Meat the Future documentary (cellular agriculture - a potentially more sustainable way to produce meat in the future) Why buying local is not as important as food source when it comes to the environmental footprint of your food FCRN report that covers holistic grazing White Oak Pastures Why methane matters - https://www.rte.ie/brainstorm/2019/0213/1029274-why-methane-matters-so-much-in-climate-change-planning/ Blog on Climate change and our food system GHGs in US are significantly underestimated: https://faunalytics.org/animal-agriculture-is-responsible-for-more-ghg-emissions-than-previously-thought/# The need to measure carbon opportunity loss of land use change, and shows at least 42% of pastureland globally was forest: https://pubmed.ncbi.nlm.nih.gov/30542169/

In Episode 104 I sit down with Environmental Researcher Nicholas Carter to chat about how our current food system is effecting the environment and what changes need to be made in order to meet climate goals and create a system that results in better food security, less water pollution, less land use, less freshwater use and greater production efficiency.SPECIFICALLY WE COVER:What is climate change?What are the implications of a warming planet?What are planetary boundaries?Is climate change more than an energy issue?What are greenhouse gases?The major greenhouse gases - Carbon Dioxide, Methane and Nitrous OxideHuman activity and greenhouse gasesAgriculture and GHG'sImportance of understanding land use, deforestation and carbon sequestration when land is left aloneAnimal versus plant based foods and their environmental impactImpact of transport on the footprint of our food compared to the type of foodHolistic grazing (form of regenerative agriculture proposed by Alan Savoury and Game Brown etc) - is it a climate change solution?What a more efficient food system looks likeAnimal manure vs green manureMonocultures vs Polycultures and soil healthAccess to food that has a lower environmental footprint to make it the easier decision for people (Default-Veg)Top tips that we can implement on an individual basis to lower our environmental footprintmuch more (wow - one of my favourite episodes yet)RESOURCES:Poore & Nemecek 2018 study looking at the environmental impact of food from almost 40,000 farms across 119 countries.2020 Drawdown Review by Paul Hawken and his team (shift to plant centric diets)EAT Lancet report - the planetary health diet (88% or more calories from plants)Meat the Future documentary (cellular agriculture - a potentially more sustainable way to produce meat in the future)Why buying local is not as important as food source when it comes to the environmental footprint of your foodFCRN report that covers holistic grazingWhite Oak PasturesWhy methane matters - https://www.rte.ie/brainstorm/2019/0213/1029274-why-methane-matters-so-much-in-climate-change-planning/Blog on Climate change and our food systemGHGs in US are significantly underestimated: https://faunalytics.org/animal-agriculture-is-responsible-for-more-ghg-emissions-than-previously-thought/#The need to measure carbon opportunity loss of land use change, and shows at least 42% of pastureland globally was forest: https://pubmed.ncbi.nlm.nih.gov/30542169/Limited & reversible sequestration from even the best grazing systems: https://link.springer.com/article/10.1007/s10584-020-02673-xValue of forests: https://advances.sciencemag.org/content/5/10/eaax2546Humans have cut down about 46% of the trees on land since the dawn of civilization. https://www.nature.com/articles/nature14967Comparison of Big Livestock companies vs. Big Oil: https://www.grain.org/article/entries/5976-emissions-impossible-how-big-meat-and-dairy-are-heating-up-the-planetIf the livestock sector were to continue with business as usual, they would account for 49% of the emissions budget for 1.5°C by 2030: https://www.tandfonline.com/doi/abs/10.1080/14693062.2018.1528965?journalCode=tcpo20Lead IPCC authors: Methane from Livestock should not be creatively discounted: https://veterinaryrecord.bmj.com/content/186/2/71.longIPCC: “There is no scientific argument for selecting 100 years compared with other choices . . . The choice of time horizon is a value judgement because it depends on the relative weight assigned to effects at different times.” https://www.ipcc.ch/report/ar5/wg1/anthropogenic-and-natural-radiative-forcing/Plant Based Farming can feed 10B+ people (study from Harvard): https://animal.law.harvard.edu/publications/eating-away-at-climate-change-with-negative-emissions-harwatt-hayek/National Geographic's article on feeding 9+ billion people: https://www.nationalgeographic.com/foodfeatures/feeding-9-billion/Default Veg & making more options available shows major increases in it being selected https://www.pnas.org/content/116/42/20923Climate Crisis Secret - comparing GHG estimates attributed to animal agriculture: https://sentientmedia.org/the-climate-crisis-secret/Farming for the Climate - looks at veganic farms, myths, and plant-based regenerative farms: https://awellfedworld.org/issues/climate-issues/farming-for-climate/Farming for the Planet - plants to farm, their benefits, truth about the need for manure, and general comparisons: https://sentientmedia.org/farming-for-the-planet/Local Beef vs. Imported Beans: Which is Better for the Planet (featured in this article): https://www.planetfriendlynews.com/blog/local-beef-vs-imported-beans-which-is-better-for-the-planetWhy Agriculture’s Greenhouse Gas Emissions are almost always Underestimated (Featured in this Forbes piece): tiny.cc/hjreqzCurated peer reviewed papers on the topic: https://www.plantbaseddata.org/REVIEW:If you haven't already, please leave a review on the Apple Podcast App - it would be much appreciated.Simon HillCreator of Plantproof.com - a free resource for plant based nutrition informationIf you want to receive FREE nutritional information to your inbox subscribe to the Plant Proof Newsletter. My book is coming out February 2021 published with Penguin - I cannot wait to share with you (all revenue I receive is being donated to charity). In the lead up the launch I am going to use this newsletter a lot more with loads of free information each month to help you better optimise your diet.

Today I spoke with renowned OBGYN Debra Shapiro. Dr. Shapiro. is a Board Certified Obstetrician-Gynecologist who has practiced medicine in the Bay Area for 27 years.  She is vegan and began formally studying plant-based nutrition in 2013.  She has a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and Cornell. www.anewviewoffood.com This series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media. TRANSCRIPT [00:00:10] Hi, I'm Patricia. And this is Investigating Vigen Life with Patricia Kathleen. This series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. Our inquiry is an effort to examine the variety of industries and lifestyle tenants in the world of Vigen life. To that end, we will cover topics that have revealed themselves as common and integral when exploring veganism. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who like myself, find great value in hearing the expertise and opinions of individuals who have dedicated their work and lives to their ideals, you can find information about myself and my podcast at Patricia Kathleen dot com. Welcome to investigating Vigen Life. Now let's start the conversation. [00:01:14] Hi, everyone, and welcome back. I am your host, Patricia. [00:01:16] And today we are sitting down with Dr. Deborah SHAPIRO. Dr. SHAPIRO is a board certified opg Y n plant based physician and vegan lifestyle coach and educator. You can find out more about her on her website. A new view of food, dot com. Welcome, Deborah. [00:01:34] Hello, Patricia. Hi. Thanks for having me. This is quite an honor. [00:01:37] Absolutely. I'm so excited. And I really we've talked a little bit off the record. I find you're at your career and your history and your voice to be so prolific and profound. I'm really excited to have it added to that. The language that is becoming the platform of our podcaster for everyone listening. I'll offer a bio on Deborah. But before I do that, I'm going to get into a quick roadmap of today's podcast. Some of you who are looking for a trajectory can follow along. We'll first look at Deborah's academic background and early in professional life leading up to where she is now. And then we'll start unpacking some of her interest and work. She is obviously a huge career with her Ojibway and practice and then a huge passion of hers now as epigenetics and how it traverses some of the multi-generational platforms of the new studies being done and some of her observations, and that will unpack some of those things as well as give everyone nuts and bolts for everything that I just mentioned, for those of you that don't know what epigenetics is. And then we'll wrap everything up with looking at career advice and goals that she has, even for science and the future of the vegan lifestyle, as well as the work that she's doing in the services that she offers through her own personal website and brand right now through vegan lifestyle coaching and education. A quick bio on Deborah SHAPIRO. Deborah SHAPIRO, M.D., is a board certified obstetrician gynecologist who has practiced medicine in the Bay Area for 27 years. She is a she's vegan and became and began formally studying plant based nutrition in 2013. She has a certificate in plant based nutrition from the T. Colin Campbell, Center for Nutrition Studies and E. Cornell. Currently, in addition to practicing general gynecology at the Genentech Health Center, she is a vegan lifestyle coach and educator, Main Street Vegan Academy and a certified health coach through Health Coach Institute. Privately coaching clients so they can thrive on a whole plant food diet, reversing chronic disease and getting off medications is her passion. She is currently developing a group coaching program called The Pregnancy Advantage, aimed at assisting women physically and emotionally prepared for pregnancy. And I'm excited to kind of climb through all of those areas. I think that, Deborah, you have so many different aspects of your career that are currently happening, but they all have this very similar tone and tie in. But before we get to that, I'm hoping that you can kind of unpack just a brief overview of your academic and early professional life to this point. [00:04:08] Sure. Thank you very, very much. Well, it took me a long time, actually, to decide that I was ready to be a doctor. I actually went a little bit late back to college. So I dropped out of high school. I had some early issues. My mom died young, actually, of medical complications and diabetes and cancer. And so that threw me into a bit of a tailspin. But when I finally got back into academics, I really did thrive. And I was inspired by a doctor in college. Since passed away, but she taught a class of female physiology and gynecology and she became my mentor. That was quite an inspiration. So you go to medical school and we learned almost nothing about nutrition in medical school. And so when I started my practice after residency too mean there was just nothing to be learned about approach. You know, the usual. So it's the number of calories and proteins and carbohydrates and thoughts and it's about it. Video I learned about, you know, things that we didn't we were never going to see, like protein deficiencies, the quasi work we're writing. So write all the things that we normally see, which are all diseases of obesity and over overfeeding. Did my residency in obstetrics and gynecology, which I loved and came back and sort of my practice and it was really from a patient that I started to learn about. Issues with diet and with wealth. So first, give a patient who had mercury poisoning and then it turned out that I had mercury poisoning as I've been eating too much fish because I was sort of transitioning, I was I was paying attention to what was going on in the world. And I was transitioning away from being of a foodie and eating whatever I wanted to. Eating more seafood and less and less meat. But that sort of backfired. And I ended up with mercury poisoning. And after that, a patient told me about Farm Sanctuary, and that's where I really started to learn about the plight of farm animals. And then that same patient told me, I really owe. I owe her everything. I've talked about her before. But then she told me about Michael Gregor's work and nutrition facts start work. And once I learned more about the science of plant based nutrition for reversing chronic disease and preventing chronic disease and preventing all the suffering that my family had endured, really, really think about it for generations. I I I just wanted more and more. So I started attending conferences, the international plant based nutrition health care conference every year. And DR. That's by the plantation project. And then I also became involved in the Physicians Committee for Responsible Medicine. That's Neil Barnard's organization in D.C. And this conference I would attend. And I just tried to learn as much as possible that he Colin Campbell KORRIS Park, for example, is good for anybody. You don't have to be a physician or a nurse or anybody in medicine to take it. It's fine for anybody. And I would recommend that anyone is interested in being more it being the healthiest organ you can be. We could talk about why just being vegan isn't necessarily equating health. But if you want to be the healthiest plant based eater that you can be, then I would take that course. [00:07:11] Yeah, I got on their Web site not too long ago after I spoke with another guest that had done it as well. Years ago. Decades ago. And she said that and she just found it to be one of the most moving experiences for her. [00:07:23] And then I got on the Web site and I did appreciate I think a lot of people consider certification to be something that even further, you know, your actual professional career with rather than augmenting both professional and personal. And they talk about on the Web site saying, you know, who is it for? And it talks about everyone from parents to just personal growth. You know, people interested not just in veganism or specific agendas, but that human health, you know, just one's own personal health, I think, is for everyone as exactly as you're saying. So that makes sense. [00:07:55] I'm wondering your personal vegan story, because it's so enriched and intertwined, if you will, with education and your scientific pursuits. [00:08:06] Did you find yourself acclimating to the lifestyle slowly as you were unearthing these things, or were they just solidifying what you had already done? Like when was the moment that you actually became vegan or was there a moment? [00:08:19] You know, I've been criticized for talking about this because it's a little woo-woo, but I don't know how you feel about that. But I did have sort of a moment. I really just did wake up one morning and just announced to my spouse that I wasn't going to eat animals anymore. And I can't entirely. I can't entirely. Explain it. It was just a moment of clarity about the future and about what was necessary for me to feel good about myself and the world if everything that I learned from Farm Sanctuary and from from PCR. [00:08:58] From the physicians to be responsible, responsible medicine, everything I learned from Michael Gregor's work and and Dean Ornish and Michael Klapper and I just there was just no reason after after hearing. It was just a level of understanding about both human health and the environmental health and the animal welfare that I just didn't want any part of it anymore. [00:09:22] Yeah. And I think it's interesting, the relationship. It sounds trivial. It sounds rote. You know, when you say the relationship with a lifestyle when studying it as compared to actually engaging in it, it it changes your relationship with the understan knowledge that you've studied as well as the knowledge that you create, you know, the work you create after that. [00:09:40] I'm wondering, did you have any health benefits when you kind of became completely vegan that affected you to that kind of testimonial standpoint? [00:09:48] Absolutely. It was amazing. And mostly actually not just going vegan, but because when I first went back and I was roasting my vegetables and coconut oil and my cholesterol shot up and I didn't lose weight and, you know, I didn't have all the benefits, the symbol. When I learned how to cook, I took a cooking course. The Ruby Auro you XP Ruby Cooking School through forth the Forks Over Knives course, which was a three month course. They also have a one month and a six month. I learned how to roast on parchment without oil. I looked at it, learned how to cook without oil, and then I lost 20 pounds without trying, without any additional exercise. My cholesterol came way down, my total cholesterol became less than 150 and my mail deals were 60 or 70. My blood pressure, which had been really creeping up when I was on labor delivery, I used to I would check it sometimes and it was one fifty over ninety five really high and now it was 110 over 60. I even fainted one day in my job because it was so low and I stopped having to take a an antihistamine which I had taken for decades. Every single day, every day. I took Desertec for decades. I also used to have to go to the contractor every week for years, decades, also probably 20 years to get something tweaked. You know, I heard something and it would be you would just stay off until I had it put back. I used to go to a chiropractor every single week. I stopped. I haven't gone to the chiropractor in years. So I would see I would say, oh, my hemoglobin A1C came down. [00:11:13] It sounds like you had a lot of really beneficial health attributes when you switched over just on a personal level. Did that inspire you? I was wonder with with M.D. in particular. Eastern medicine seems to navigate this a little bit differently. But Western medicine, if you can even diversify the two that way anymore, I think that they're kind of blending more and more these days. But it feels like doctors are a little reluctant to advise anything for their patients. You know, their clients, even anything that they might particularly believe in and practice. It's just this kind of held regard of Western medicine, this old staunch of like, you know, science is science. And we only advise based on like, you know, what we've agreed upon as a government or as a scientific community and all of those things. And I'm wondering if you personally experienced this change, if you currently had your practice when you were doing that, you know, you had over a 20 year long practice, private practice and women caring for women and dealing with LBG. Why N? And I'm wondering if you had the opportunity before wrapping up that chapter of your life to advise some of your clients looking into this kind of whole food plant based moment? [00:12:24] Oh, absolutely. Once I felt comfortable with the science. I actually put on a conference call at our hospital plant based attrition conference and brought in amazing speakers. Not only did I have, you know, Brenda Davis and Michael Klapper and John Robbins at our and our conference, but I also then brought in other speakers. Michael Greger came to speak. Juliana Haver, Neal, Neal Barnard. But it was amazing. The response from the response from my clinician colleagues was not all so positive and very, very discouraging. I remember quite a few. I can tell you it's it's discouraging. So once I had your board speaking and I was I was standing outside the room, he was going to do grand rounds. And I I was trying to encourage you to some of the doctors who were walking by to come in and hear him for grand rounds. And when cardiologists came up to me and I said, here he's coming in and you're in your border, and he said, Oh, Debbie Dominionist, diminutive Debbie, you're too naive. It's too extreme. No one will do this. And, you know, we always think, you know, cutting open someone's chest and pulling out things from your legs and, you know, that sort of extreme. The surgery when does for cardiovascular disease are number one killer, but which we know now from disorders can be reversed with a plant based diet and healthy lifestyle. So that was one there. There are others. I could tell you when I did what I did my conference, when I put on my conference afterwards, people came up to me and said, oh, this was so great. My friend didn't get to come when you gonna do it again? And marketing was right there, the marketing person. And she she said she kind of looked at it and said, you'll never do this again. [00:14:10] That sounds like a challenge. I had a hundred and fifty people and I did 50 people and everybody loved it. And I'm believable. [00:14:17] And also, just given the lack of I mean, you know, I would hope that in any community, let alone a scientific based one. [00:14:24] The lack of education is a sure sign that, you know, that more research needs to be done and to have very little nutritional knowledge taught to M.D. on the whole, you know, as they go into medicine should just be a sign that more research should be done, reaching conclusions and things like that. Find make your own decisions. But to not research something and then make a decision that it is inapplicable or naive just seems in and of itself naive. [00:14:52] So there is certainly a mountain of evidence. I know people can challenge it. There are people who are the what are they, the caveman diet and the high fat, high protein diets that the paleo and the pito to manage illness. We are reimbursed to manage disease. We're not really getting any remuneration for reversing disease. That would be amazing. You know, if you could get people if you got paid to get people off their medication. Not not to get them on more medications so their blood sugars are stable. But to actually get them or when I was when I was working at Kaiser, I saw people on six or seven. Most those Filipino patients were on six or seven medications if they were over 50 or Heiko, because the diets are really just this high saturated fat diet, high any diet. So, you know, a couple for their blood pressure goes, some for their diabetes and their high cholesterol and cut their cholesterol and and usually reflux. [00:15:56] So there's a lot of different kind of climbed into a large area that even people who, you know, don't hold medical degrees have kind of started to come into the fasting and and even other other friendly communities with the vegan community, you know, talk a lot about these auto immune fighters. [00:16:13] Right. And the vegan lifestyle is one of these things that's seen as something that goes into auto immune diseases which are across the board. You know, on this incredible spike in our population, at least in the United States. And and and how these things fight and switch it. I'm wondering if you can kind of speak to just briefly, like what are the number one things when you work with clients? And, you know, even from back during your OBIS, you in practice your current work with Genentech or even the work that you have privately on a new view of food dicom with some of your services where you coach, people don't like the top five things that you see an immediate turnaround with someone that you switch to a vegan based diet, a side, a whole plate. [00:16:55] We try to we try to encourage people to be more of a whole package. Well, let's eat a lot of changes. You were asking before about my practice. So I was able. I'm definitely able to reverse some. And still probably bleeding disorders can be normalized. [00:17:08] And definitely I've had a lot of success getting people to have more regular and lighter menses when they got off of dairy. Just minute, Roger. Just heavy menses. Yes. That would just be better. But also, polycystic ovarian syndrome is much better on a plant based diet and also watching out for something called Agee's. It is location and products. So that would be eating more raw and things that are not cooked at very high temperature, but especially meat. You can look up tables of agent use against location and products in the foods that have the most agent. These are going to be things like broiled sausages and your broiled processed meat as the most agencies. And then the least would be fruit, you know, raw fruits and vegetables. So yeah. But even so, it turns out that people who have polycystic ovarian syndrome have much higher levels of Agee's in their blood level than most. So getting. So if you want if you people are suffering from places school syndrome with with irregular bleeding, maybe only a few periods a year, they can also be heavy and have problems with hair growth. And and they're more at risk for developing diabetes later on and having heart disease later on metabolic syndrome, then getting them onto a plant based diet and reversing that by reducing Jacky's exposure would be great. [00:18:23] Well, given that we have those correlations and in some cases causational, you know, aspects, when do you think it will start to infiltrate mainstream? When will I call up a girlfriend who said, listen, I was just at my Ojibway and she said, if you want to, like alleviate that heavy bleeding try, you know. [00:18:39] Whole food plant based diet and that type of a. When do you think that that will permeate? If we have all these studies and all of the success rate, do you think that it's I mean, a lot of people will say it's you know, it's it's accurate studies, it's accurate testing, it's proof, but it doesn't seem that those are being taken with them as much brevity as some of the other industry back things. So as it as a clinician, when do you think that that time will start to infiltrate, especially with female based medicine? [00:19:07] Well, interesting. Good, good questions. Good questions, because even though there is a lot of data about things like heart disease and diet and diabetes and even autoimmune disease for sure. The research specifically on women's health, this lag, I think, lagging behind. But there's a new college, the College of Lifestyle Medicine to the American College of Lifestyle Medicine. And they they're plant based. Absolutely plant based. But they're also interested in things like sleep and stress reduction and exercise and looking at the whole the whole picture of human health and the all the influences on it. And they are starting a women's health group within that. So it's true that I have reached out to a the American college verbage man and asked them about their recommendations, their dietary recommendations, because they're still recommending for pregnant women just three milk products a day. And when I asked them years ago, a few years ago about that, they said, well, we're waiting for the new dietary guidelines. So you you were right when you said it's the government that sets the tone and then the colleges sort of go along with that. Will that change? I don't know, because we don't you know, our Institutes of Health don't develop our dietary guidelines. It's the Department of Agriculture. Right. The USDA. Mm hmm. So we we give millions of dollars to support meat and dairy. So. Right. [00:20:33] Which are. I mean, it's and that can all be economically really easily broken down. [00:20:38] You know, I was just talking to a vegan bakery owner who said dairy eggs. And we are practically free. They're subsidized by the government. You know, and she said, if you ever want to a question, a food pyramid or anything else, look at like what they need to just funnel through our system that quickly. And that kind of breaks it all down into relationship as well as to how are our diet is being more mandated by even lobbyists and things of that nature for those groups. [00:21:04] You know, it's not really what's best for the human body. And once you know that, it all works best know and you can go rogue. Right. Once you figure that out, you can decide you better be captaining your own ship. And I kind of want to climb into more of this, because I know that one of your passions is epigenetics. And before I let you just kind of reign all of your wisdom down on us, I want to tell you that I went through a bunch of different definitions regarding epigenetics. And before we kind of climb into it for our audience listening, I wanted to say that I found a couple of ones that I feel like simplistically define it, but you need to tell me if you agree with them. So one is at epigenetics is the nutrition sorry, the biology relating to or arising from non-genetic influences on gene expression. And then further on, it says, is the study of changes in gene activity, which are not caused by changes in the DNA sequence. And it is the specific mechanism such as that, that epigenetics works by specific mechanisms such as the DNA methylation. But I wanted to kind of climb into the way I perceive it as as a layperson. Is there any factors that are affecting our genetic makeup that are not like genetically encoded into our DNA? [00:22:23] And so I wondered if you could correct some of that or kind of explain what we're talking about before we get into it? [00:22:28] Sure. I did this because of the Internet. I did miss the beginning of it. OK. And you just say one more time. [00:22:33] Yubari Yeah. No. Absolutely. So it's the biology relating to or arising from non genetic influences on gene expression. [00:22:42] Your end to end, the way I internalize that is essentially talking about our genetics. [00:22:49] We are a little frozen. Let me get back to that. Let me wait for just one second in my time again. [00:22:58] OK, we're back again. Said the way I mean, I was just saying the way that I am, I received that is just influences and then genetic changes that our genes can have. [00:23:08] People described it like an on or off switch, like something that is activating genetic markers and things of that nature, but not necessarily changing the genetic gene makeup. [00:23:18] Razi NCG OK. Yes, absolutely. So Eppie genetics just sort of means on top of the genome. So all of the cells in our body that have a nucleus, all the nucleotide cells have the same DNA. These beautiful coils of genetic material, they're all coiled around these big stones. [00:23:38] They're big molecules called histones are wrapped around that little caps at the end called telomeres that that keep them from unraveling. So this is the we have forty six pairs and two. Right. Yes. Twenty two sets of autism's and two sets of six chromosomes. Most of us. And do the same with the egg all the the cga 80 pairs. That's all they are. They're the same in every cell. But you know that what cell. Every different cell types do different things. Right. So they all the difference, all the different genes that are encoded in the DNA are not expressed in every cell. For example, your mouth make your celery glands, make saliva. Right. So they have Emilie's and your stomach cells like lining cells, make hydrochloric acid. And the cells in your cervix make a mucus, you know, cervical mucus so that, you know, it doesn't get confused. You wouldn't want your cervical cells to be making hydrochloric acid. That would be a disaster. Right. So so our body keeps cell DNA expression or expression very tightly controlled. [00:24:48] And we've now learned that there are we learned so much more about this just in the last few decades, really. We've known since the end of the last century and the beginning of this century that lifestyle factors, including stress and what we eat and whether we exercise and even our thoughts or even how our moods affect affect epigenetics. And so epigenetics, it works by attack. Gene expression is controlled. Now we know by attaching a little. So there's a methyl group, for example, a C-H three, a little methyl group. And it depending on where that metal group is attached, the gene can either be turned on. Up, up, regulated or turned off. [00:25:28] OK. Is this the same concept as they talk about with triggers when you have this underlying genetic propensity towards, let's say, type 1 diabetes and they're you know, they're doing all these studies, these massively large studies, generational studies right now that I know of with that particular disease. And they you have a marker and they talk about triggers and they're trying to figure out, you know, which triggers social, environmental diet, all of those things kind of playing in stressors, things like that. And and I'm wondering if it's the same thing that we're talking about here. It's having like a propensity, but not necessarily like a signed sentence. [00:26:02] Yes. Another good example of that is, I believe what we call the Nigerian paradox, that there is a gene that code that increases your risk of of Alzheimer's. It's called the EAP, a EPO, A for EPO, a for a little. And there's actually. A very high rate of that in in places in Africa like in Nigeria. And yet they don't have high rates of Alzheimer's because of their diet. I mostly plant based diet the whole time through diet. So I think that's exactly right. That your your DNA may code may code for things. And you may have you may be genetically inclined to have something it runs in your family, but you can change that. And that's why we say that our genes are not our destiny. They're absolutely not our destiny. [00:26:53] Yeah. Thank God. And I don't know, because I don't. I'm sure we exist as a species. But I'm wondering, what kind of research are they doing now? [00:27:02] You've you know, you've expressed to me off the record that you have this kind of interest in the generational span of what doing and, you know, looking at epigenetics and eating this vegan diet in utero and like all the way through. Can you talk to some of your research or some of your interest in those areas? [00:27:19] Right. I think the first thing that I heard about was Dean Ornish, his work on reversing early stage prostate cancer. And, you know, Dean Ornish published in 1990 in The Lancet, his landmark study, Reversing Heart Disease, The Lifestyle Heart Trial, where he showed that our number one killer could be actually reversed using a plant, usually a plant based diet. He wasn't present at that time. He was letting people have little bits of animal protein, I think nonfat yogurt, but also exercise 30 minutes, six times a week, an hour of either meditation or yoga every day and a support group. And he showed that heart disease could be reversed, which is really a game changer. And that should really be what everybody and every cardiologist we talked about before with every cardiologist is telling their patients, but they're not. So. But moving on after that, he actually showed that he could reverse early stage prostate cancer. Currently, he's working on see whether you can reverse Alzheimer's, early stage Alzheimer's. But let's just go back to this prostate cancer, because it was amazing. We took 93 men and divided them into with early stage prostate cancer. So they had they didn't need surgery when they came to him. They a lot of people with prostate cancer, it's early. They watch they watch ultrasounds. They watch their PSA. And they just watch you wait. Right. So we have that group of men and divide them into two groups. And one group got a very low fat 10 percent that plant based on it. One hundred simply based on the 30 minutes of exercise, six days a week. The support group and the meditation and stress and stress reduction, meditation or yoga. The other group just had routine care. [00:28:50] And what he found was at the end of a year, there were people in the watching weight group that actually needed surgery. But what he saw when he when he did PET scans, he could see that the tumors had actually reduced in size in people in the in his group that were in the study group. But more importantly, and this was so amazing after just three months, three months. It's only been a long time. You know, three months, over 500 genes changed expression. You had 453 genes that promoted cancer that were turned down and 48 genes that protected against cancer were unregulated. So this is amazing. After just three months. Yes. Yes. And then I was looking at something called the Canadian ice storm. Yes. You can look at project. Project Ice Storm online is quite amazing. So in nineteen ninety eight, I mean we've known about epigenetics. We've known about this even before this. I should say because there were studies looking at the Dutch, the Dutch famine. So we there were a lot of studies also on on mice. And what I found this to be even more interesting. So in nineteen ninety eight, there was a tremendous ice storm in Quebec. They let people many, many people lost power. It was minus 20 degrees for 40 days. That was tremendous social stress and upheaval. And people were stuck in Trenton, you know, women in buses. And it was really it's just very stressful time. And they decided to follow the offspring of women who were pregnant during that time. [00:30:33] And what they found was remarkable. Hundreds of genes. They've been following these children for years. You know, 19, 20 years because it was 1998. So involving these kids for a long time. And what they found was they could actually they could they could tell that there were more changes depending on how much more stress people experience. So there's there are these heat maps where they look at people who had more stress versus less stress on actual stress versus perceived stress like post-traumatic stress syndrome, as opposed to actually losing power for many, many days. So and they just find that there were more children, more children with auto immune diseases, more shoulder with metabolic diseases where we're children with with autism. On the autism spectrum. So over I mean, hundreds of genes change expressions. And these were genes also. They coded coded for glucocorticoid activity. And also immunoglobulins. So with your immune system, the T cells. [00:31:31] So, yes. So what you eat and what happens to you? So what do we know what you eat. But also. What you endured during your pregnancy can show up for generations and not only these children. So this is what's interesting. If you're having especially if you have a girl, if you have a child inside of you as a female child, then what happens to you during your pregnancy affects that child's ovaries and the eggs developing inside the ovaries. And that's what affects the next generation. And that's how really in a way you are what your grandmother eats. You know, your genes and your gene expression has been affected by what happened to your grandmother. [00:32:11] Right. And so my next question and always charging forward and wondering how we use that to our benefit. Is there a way conceivably. [00:32:21] You know, since we know this and we don't know the full of factoring and the brevity quite yet, but is there a way, likewise, to start stacking the deck in our favor? Looking that you have, you know, this history and family with heart disease or diabetes or whatever it is and start eating according to that, like would it be likely stressors and things that we can't you know, I mean, the born a middle, the pandemic. You know, it's it's stressing the entire world out. And so there's things that you can't control on that. [00:32:50] So the ones that you can control, I'm curious, like if you think that likewise, as these these markers are set off in other ways, could you think it's possible to stack the deck in one's favor? Dietrichson Dietetics Lee through either in utero or as your existing like on this earth right now? Absolutely. [00:33:08] I mean, that was what we talked. That's that's what I meant when I said that Dean Ornish was able to show that these genes change expression. And in three months, you know. Absolutely that he did all four things. So this is important because Dr. Eskelsen was able to reverse heart disease in his cohort of patients with just diet. He wasn't asking people to exercise. He wasn't giving them support groups. So that's true. And that's why we have that data. But what's interesting about about this is we know that your emotions make a difference. And so even though I agree with you, this is a very stressful time. And honestly, I'm not sure I would be encouraging people to be pregnant right now. There's a lot of uncertainty about the effects of this virus on pregnancies and getting care and having access to care and and just the stress of it, it seems it seems like a stressful time. But this is definitely the time to get ready for a pregnancy if you have that time. This is the time to get rid of all the toxins. This is the time to to start eating organic. If you can't find it, this is the time to make sure that you're not. You know, there's a point, glyphosate, that that herbicide roundup in the umbilical cords of babies and DDT is still found in breast milk. So there's some incredibly persistent organic compounds that are that are still in the food chain. And so that's why Greger even talks about detoxing from fish for five years because of the dioxins and the and the p_c_b_ easily. Mercury is out of your system. Over a few months, because the Half-Life is 100 days, I was able to get my mercury level down when I saw patients. I was probably the only obese way that was testing mercury levels in women who were pregnant. And I was finding very high mercury levels in women who were having fish. You know, a few times a week, a cockatiel says you could have fish twice a week. I would. I would really worry about that. So some things we can't control. But something's you can. So paragons and phthalates and and P and BPA. And, you know, these are the things to clear out of your system. [00:35:16] Absolutely. And I think that's why a lot of people we do a lot of, you know, crisis control and and crowd management, you know, things like that with disease in our lives. [00:35:27] But I think looking at a preventative level is really where the next gen should be coming from. You know, this idea of like, let's not treat the disease when it comes, but rather prevent it. And looking at one's own history and even like the I think it's exciting when we when we go back to utero and you mentioned you kind of alluded to earlier, but female science hasn't received 1 1 100th the amount of study, you know, which is ironic because we're responsible for like the proliferation of the species. But and I think I'm hoping in the next you know what, in my daughter's generation like this starts to become very unearthed and we learn more about it because it's exciting. And I think it's a it's it's a new way to look towards what we're doing and the next generation coming up. I'm wondering, given that and given my love for prediction and things like that, if I can take you there really quickly and ask you, what do you see for the future of kind of everything we've been talking about in consideration of epigenetics and as well as as vegan diets and things like that, do you have you surmise like a different platform or people becoming more aware? I know even in the reception of this early podcast. People have been very, very open to I call them unlikely vegans. There's been a lot of people who are looking at things because they're coming to it from, you know, having survived heart disease and all these different things. And I'm wondering if you have some kind of a prediction as to what that might mean for the future of like this whole plant based vegan diet and medicine or anything that you're doing? [00:37:00] Well, there are some very positive signs. Michael Klapper is going around to medical school. Do you know when Michael Klapper used to work at True North is a fantastic doctor. He's fantastic man. Ethical begin and plant a specialist. Michael Klapper, K.L. AP Fantastic. He is going around to all these medical schools to teach medical students about plant based nutrition. And I know some medical schools already that are having classes where students with patients where they're actually cooking. So part of medical school is now in a kitchen, which is fantastic. Yes. And and there are, I believe, the. It was the A.M.A. that actually has said that processed meat should not be in hospitals anymore. I mean, it's it's optional, but it's hard to get meatless Mondays in our hospital. But but I think I think we're moving in that direction because we know from an environmental standpoint that we can not continue to eat meat as we've been doing. We just can't. Now, in terms of being 100 percent vegan, you know that that may not be for everybody. But I think the world will definitely be moving in a more plant based way. Otherwise it will not. We will not exist. I was reading a report and I would recommend everyone read this. It's the it was Walter Willets report. It was a Eat Lancet report. E a t all capital and then Dash Lancet. So Haiti is a Swedish nonprofit that's focused on sustainability. And the Lancet, of course, is the most is the most prestigious medical journal. And they they commissioned they commission many papers over the years. And last year in 2019, they decide to focus on health and the planet and sustainability. And so the Lancet commission report is called Home for the Poor. [00:38:51] It's called just for the planet or. [00:38:58] Eat food in the Anthropocene, which is the time, the geologic time where humans have had the most impact was actually from 1950. Pretty amazing. So. So that report is pretty amazing. And they basically say that or we in the West have to eat like 90 percent less animal products. So they allow they allow for very small amounts. But if we're going to feed the 10 billion people that are gonna be on the planet by 2050, we have to really change how we how we produce food, how we get it to people. So I think the only way to do that is play is being played bass. I mean, just think about the amount of land that it takes. There's this amazing graphic and I know I probably am preaching to the choir here because you guys know. But if you look at something called Good Bath One, a one online food bath one to one. It's from the plantation project. And they show how two football fields worth of land is good. You do know this because they when you tell others that this is a really fun thing, just to look at two football fields worth of land can feed one person for a year on an animal based diet. The two football fields worth of land can feed 14 people on a plant based diet. It's pretty amazing. So you could be one or two feet 14. So if we're going to keep populating the earth with more people, which I know we are, then we have to pay attention to having enough food for all. And that's going to be the only way we can feed everybody is a plant based diet. [00:40:29] Yeah, absolutely. Well, and it's also raising expectations. I think that a lot of people who don't have any issues that I may say have with it the meat industry, the concept is, is that you're actually breeding a, you know, a lifestyle into your children before you depart that they cannot maintain. [00:40:45] They will not be able to. The amount of meat consumed globaly all over the world in China and on all places, the amount of meat in the majority of people's diets is not sustainable for the next two generations. So you're simply, you know, imparting your children with this desirous lifestyle that they won't be able to maintain. And so I think that any parent would agree that we want to kind of impart this this way of living that's sustainable, you know, that they can continue doing. And so and that's a good thing. [00:41:12] It's fantastic. It's so profound. It's so important. That's such a great point. Yeah, because it's not sustainable. I don't know why you would now think about raising your children on on hotdogs and burgers and French fries. Just food also that's going to make them just so unhealthy. It's the stuff I grew up on. I grew up on spam and I, you know, TV dinners and I was raised with horrible food. [00:41:36] Yeah, I read on your Web site, am I a little bit about your background? I really appreciated the candor in which you kind of open up again. [00:41:43] I don't know if it's just my friends or my history with MMD, but they tend to be a little bit more tight lipped about their personal testimony. And so it was really wonderful to kind of read yours on your own, get your background on your Web site. And I want to turn to finally looking at that before I let you go today. Your Web site is really interesting. It's got it. It's got a very honest look at things. And then you also provide this this coaching opportunity for people that I want people to know about before I let you go. And one more time, your website is W WW A New View of food dot com and you provide coaching services and education. I'm just hoping you can kind of tell everybody listening what services you provide and who it who would be applicable to kind of come and speak with you. [00:42:29] Right. Right. Well, first of all, I would talk to anybody. Please download my free e-book. Why you plaints. It's a free e-book that you get onto my my mail list. And I send out newsletters every once in a while. Not too often. You won't. You're too much for me. So do you will be bothered. But I think the I have some videos on their Web site that you can see my eye. Ideally, I love to work with ethical vegans who want to shift to a more healthy whole plant food diet because I have certainly worked with vegans who are eating more. I mean, I've heard the word junk food vegan and so people use that. Some people hate that term. And I'm just saying that people who are eating incidentally be good food like Oreos and chips and French fries and Coke. And I mean, these are big foods, but they're not optimal. And that's true even for the mock meats. I mean, people who are eating a lot of processed organized food, this process, it's still not optimal. So to optimize your diet so that you're really you're doing you're clicking off all those boxes from Dr. Gregor's daily dozen. That's what I really want you to to be able to do so that you will be as healthy as possible, especially before you can see. That would be amazing. So that's why we started this new I started this new program with Gene Schumacher, who's another coach, cleverly scope's and also a chemistry teacher. And that's good. That's the pregnancy advantage. So that's really to help women get prepared for pregnancy, to get rid of the toxic. To to get off of the saturated fat. Did you know that saturated fat, even from things like coconut oil, etc., got especially from animal products, but also oil? It affects the fetal brain and and and it causes damage in the fetus as well. So it's so being being obese from whatever cause is going to cause damage to the fetus. So getting you to an optimal weight, getting you eating optimally and feeling so comfortable with cooking this way that you can cook for your family and cook for your child and raise them just the way you are raising your children. Right. Really loving it. Like what's behind the whole the rainbow, loving, eating the rainbow. That's what you want to do. [00:44:37] Is the pregnancy advantage? Is it all aspects? Is it an education? Is it a cooking? What areas are you kind of. [00:44:44] Right. And we're getting ready to launch later this month. But it's a it's going to be an online coaching program. And we're going to be helping women with with everything, with with that cooking, with cooking. Gene Schumacher has a fantastic YouTube channel and and a Web site as well. It's called the Weight Loss Advantage or Web site. The Weight Loss Advantage. And she's been doing wonderful things for years and has interviewed incredible people on her, on her YouTube channels are really, really proud to be working with her because I think she's been fantastic. I think she's lost over 100 pounds herself. So we both know what what can happen when you when you do this. [00:45:25] Yeah, I had it set so perfect. Again, it's always shocking to me. As someone who, you know, who has had children and that it's it hasn't it wasn't done. [00:45:35] You know, it I'm not I'm not terribly young, but I'm not terribly old. I'm forty three. I have no children. And this was not around. And I had my first child in San Francisco, very metropolitan chic city. And there was, you know, and people were getting dullards and things like that. But nobody was advising as to how to, you know, pick up or clean up one's lifestyle as you became pregnant or prior to it. There was I looked into everything. I'm a nerd. You know, I looked into all sorts of research. If someone had been having this kind of a platform or hosting this kind of rhetoric, I would have eaten it up. And it's just amazing to me that we're just twenty twenty and we're just getting to the point where we are trying to advise people who are looking at conceiving or have already conceived, you know, as to the best path to what to fuel themselves with. You know, your website, you have a quote about, I believe, mushroom, but perhaps it's on your website. You're looking at a bunch today, but isn't. [00:46:29] And food is not necessary. What is it? It's medicine is not necessary when you have good food or is that yours? And I probably lifted it from somebody. I'm dizzy. Yeah. And the concept is the old adage, which is what I really guide my particular journey by, which is let food be thy medicine. [00:46:48] It's the it's the ultimate form. And it seems so rote. It's of course, of course, of course. But it's the one thing we're actually putting into our body, you know, and it's the one thing that we're actually trying to create life force on. And so if not, take it a little bit more seriously or think about whether or not your body's registering yellow number for as food or just as some weird additive is crucial. [00:47:10] It's it's just amazing what I eat growing up and never gave a second thought about. And now and my family suffered. It's it's very, very sad. Sister with cancer all they all had cancer of the generation before all of them had cancer. If they did, they live long enough. They had two cancers. My father had two cancers. His brother had two cancers. [00:47:29] It's something that can be changed. And so I think when you look at the humanity of it, you know, it's it's this kind of desperate cry of everyone to just consider things for a second who is so much suffering and people don't realize is so much suffering. [00:47:41] The earth is suffering. The animals are suffering. When I read recently about the pigs and they just said things like hundreds of thousands of pigs are going to be depopulated. And I mean, I just started crying. I mean, I couldn't I couldn't really handle it. It's a big and it's this is a very, very hard time. And I'm sure your listeners would understand. Right, because your listeners are beginning. I mean, I don't live really in a vegan world. I'm really the only I don't really have any even friends, even though I try very hard. But it's it's a very, very tough time for the planet. It's a very tough time for people. And the human toll on the way we're eating, I mean, yes, French fries taste good. Yeah. Yeah. Yeah. It's enough already. Enough French fries. [00:48:28] Yeah. And the emotional attachment to food should doesn't really outweigh the emotional attachment we have to loved ones in life. You know, it's just that I think that people come to that realization after they've gotten contracted the disease, you know. [00:48:41] And so I think that looking at these preventative measures, what you're doing with the pregnancy advantage, I can't wait for that to launch and just have a look at it. And just having some of these people in these conversations with people in these populations, particularly next generation. Things that are like really coming out to be game changers. No pun intended on the movie, but, you know. Yeah, great. [00:49:05] But but I think, Zada, things are changing. And when I go to these conferences, you know, when I went to the interview, the first or the second international clip is Nutritional Care Conference. About seven years ago, there were, I don't know, 50 or 60 people. Now there's over a thousand. I don't know what we're gonna be able to do now. It'll probably have to be online. But because I don't I don't think we're really going to be able to get a thousand twelve hundred people in one hotel anymore for an event where we all sit online and eat. But still even done the piece CRM conference on the International Conference on Nutrition and Medicine. He also had over a thousand people last year. And these are these are doctors and health care professionals. So the word is getting out, but it's slow because, again, as we mentioned the beginning, doctors are not rewarded for keeping their patients healthy. They're rewarding. They're rewarded for managing disease. And I think that would it would be amazing if it could shift. I've worked on committees in hospitals before to see, you know, people are rewarded for testing hemoglobin A1C every month or every three months or whatever they have to do. But they're not necessarily rewarded for getting people off of medications. [00:50:10] Yeah. And I think that once that switch is that's when we'll see the true switchover from how we view food and medicine and health care. Right? Yes. Which should be free. Yeah, absolutely. Well, I want to say thank you so much for your time today. Deborah, we're out of time. [00:50:28] But I really do appreciate all of the wisdom that you've imparted with us today. And also, just to your candid tone, I really appreciate it. I know it's hard to be alone in a universe like being, you know, someone who is a whole plant based food vegan in Western medicine. But I think you're doing it beautifully. And I really appreciate your time today, Patricia. [00:50:50] Thank you so much for having me. This is so wonderful. I'm so glad that you're doing this podcast. I can't wait to hear them. Thank you. Thank you for having me. [00:50:57] Absolutely. And for everyone listening, we've been speaking with Dr. Deborah SHAPIRO. You can locate her online at W W W a new view of food dot com. Thank you for giving us your time today. [00:51:10] And until we speak again next time, remember to eat well, eat clean, stay safe and always bet on yourself.  Sainte.  

I dette afsnit er jeg draget på Suhrs Højskole til et event om fremtidens diæt og EAT-Lancet kommissionens anbefalinger. Til eventet taler jeg både med arrangører og deltagere, omkring fremtidens fødevarer. Jeg hører om hvordan man sammensætter en 3-retters menu med udgangspunkt i rapportens konklusioner, samt diskuterer klimavenlig fødevareforbrugsadfærd. Sidst i podcasten hører vi et foredrag af Michael Minter, programleder i Danmarks Grønne Tænketank Concito om EAT-Lancet rapportens konklusioner og anbefalinger. Concito online Gro Selv online Suhrs højskole, Madakademiet online Støt Plantetinget på 10er

Neste episódio falo sobre a importância de mudarmos os nossos hábitos alimentares. Por saber que todos estamos em estadios de mudança diferentes, e porque não acredito em mudanças radicais nem sou fundamentalista, dou dicas práticas para que consigam, gradualmente, reduzir o consumo de produtos de origem animal. -- Links mencionados no episódio: - Relatório EAT-Lancet: https://www.thelancet.com/commissions/EAT - Documento "Linhas de orientação para uma alimentação vegetariana saudável": https://www.dgs.pt/em-destaque/linhas-de-orientacao-para-uma-alimentacao-vegetariana-saudavel-.aspx - Academia vegan: https://www.instagram.com/academia.vegan/ - Gabriela Oliveira: https://www.instagram.com/gabriela.cozinha.vegetariana/ - Vânia Ribeiro (Made by Choices): https://www.instagram.com/madebychoices/ - Dicas da Oksi: https://www.instagram.com/dicasdaoksi/ - Episódio 15 com Dicas da Oksi: https://soundcloud.com/anaruasmelo/episodio-15-habitos-na-ucrania-mudanca-para-portugal-e-diferencas-gastronomicas-com-dicas-da-oksi - O Botanista: https://www.zomato.com/pt/grande-lisboa/o-botanista-cais-do-sodr%C3%A9-lisboa - The Green Affair: https://www.zomato.com/pt/grande-lisboa/the-green-affair-saldanha-saldanha-lisboa - Kitchen Dates: https://kitchendates.pt/ -- Podem seguir-me em: www.facebook.com/anaruasmelo.nutricionista/ www.instagram.com/anaruasmelo.nutricionista/ Contacto: anaruasmelo.nutricionista@gmail.com -- Música: Joseph McDade - Elevation

Can We Really Eat Our Way Out of Climate Change? Tune in to this episode with Dr. Frank Mitloehner, professor at UC Davis, to learn about: The global warming potential of methane vs fossil fuels How does agriculture impact global methane emissions? Why should methane be treated differently than “long-lived” greenhouse gasses? What is: carbon sequestering, methane “sinks”, the biogenic carbon cycle and global “cooling”? The carbon footprint of plants compared to animals Some of the problems and concerns with the EAT Lancet report The carbon footprint of food today compared to the past Are plant-based proteins better for the environment? Using manure to generate electricity Frank Mitloehner, Ph.D., is a professor and air quality specialist in cooperative extension in the Department of Animal Science at the University of California, Davis. As such, he shares his knowledge and research with students at the undergraduate and graduate levels, with members of the scientific community and with those who work with and for the critically important agricultural industry, domestically and abroad. For more information and resources visit: www.SoundBitesRD.com/143

After altering her diet to fix her own health problems, psychiatrist Dr. Georgia Ede became fascinated by how what we eat affects our physical and mental health. Ede helps her patients reduce or eliminate their need for psychiatric medications using nutritional strategies. She will also explain how to thoroughly examine nutrition studies, specifically taking a look at EAT-Lancet's plant-based recommendations and unpacking its inconsistencies.

Follow Ayten and PHC updates on Instagram at: @planetaryhealthrd Join the Planetary Health Collective on FB at: www.facebook.com/groups/planetaryhealthcollective Work with Ayten at: www.planetaryhealthrd.com JOIN THE PLANETARY HEALTH CHALLENGE IN FEBRUARY 2020! Learn more here and follow thee Eat Lancet Commission on Instagram @eatfoundation Learn more about the Eat-Lancet report and the Planetary Health Diet at: https://eatforum.org/eat-lancet-commission/ PLANETARY HEALTH PLATE: https://www.hsph.harvard.edu/nutritionsource/sustainability/plate-and-planet/ https://www.planetaryhealthrd.com/post/what-is-the-planetary-health-diet https://www.thelancet.com/commissions/planetary-health https://www.thelancet.com/infographics/planetary-health Mentioned in this episode: IMPACT OF AGRICULTURE STATS:Food and agriculture is one part of this larger puzzle. It involves production, processing, distribution, access, consumption, and resource and waste recovery. 20% of fossil fuel use in the US goes into the food system ⅓ of all GHGs in the US come from the food system 39% from enteric gases 10% from manure storage ONLY 6% from processing and storage And 45% from feed production! SNAP: Supplemental Nutrition Assistance Program. Formerly known as Food Stamps Fresh EBT App: https://www.freshebt.com/ Everything You Ever Wanted to Know about Plant-Based Diets Follow Breta on Instagram @eatwithb.rd

Do you eat mindfully? Could an approach to eating derived from one religious tradition be helpful to us all? Today's guest, Dr. Lilian Cheung is an expert on just these questions. About Lilian Cheung Dr. Lilian Cheung at the Harvard School of Public Health, one of the leading nutrition institutions in the country, is the editorial director of The Nutrition Source, the school's nutrition, a website for health professionals, media and consumers. She is also a leader with the Asian Diabetes Prevention Initiative, a website for policymakers and the public with the goal of reversing the spread of type II diabetes in Asia. Pertinent to today's discussion, Lilian is also the author of a book with a leading spiritual figure entitled Savor, mindful eating, mindful life, that has now been published in 17 languages. Interview Transcript Lilian, I'm so pleased to have you join us. As you know, we've recorded a number of podcasts around issues of food and faith. Now I know you come at this from an interesting angle, a background in public health. How did you get interested in spiritual approaches through improving public health? I grew up in a very spiritual family. My grandmother was a devout Buddhist, so we practice Buddhism at home. I attended a Christian Protestant school from grades one to 10, then I enrolled in a convent in Canada for grade 11 and had to go to mass every week. What I learned is that there is very common themes in all these religions. To be a good person, to take care of oneself as well as others, we are not alone, we need to do good and serve humanity. That's interesting that this was part of your life from a very early age and if we could talk about your book, Savor, I know you collaborated, as I mentioned before, for the prominent spiritual leader. Would you tell us about your coauthor and why his interest in food related issues? Certainly. My co-author, Thich Nhat Hanh is a world revered Zen Buddhist master. He was nominated by Dr. Martin Luther King Jr. for the Nobel Peace Prize because of his tireless efforts speaking up everywhere to get people to wake up to stop the Vietnam War. In Buddhism, honoring our food and our planet is a very fundamental and key practice. Thich Nhat Hanh has a quote that I use in our book, "The apple in your hand is the body of the cosmos." Eating an apple a day, we all know that it keeps the doctors away. But looking deeply into the apple, we realize that they are so many elements from the universe that are involved. The fertile soil, the clouds, the rain, the sunshine, many people including the truck drivers, the farmers and the storekeepers. And that's where I learned about all these things, the interconnectedness of the food into our society and the planet. Lillian, here's this great spiritual figure and how did you come about interacting with him? And where did the idea of a book come about? And then how did the book take place? I actually went to a retreat in 1997 in Key West, Florida. I had no idea about what it's like. Over a 1,000 people, retreatants under one big tent. And I found out there are many psychotherapists, psychologists, physicians, educators, and even lawyers in the retreat. And there the for the whole week long we just learned three things, mindful breathing, mindful walking and mindful eating. And I said, "My gosh, what's mindful eating?" I didn't learn that from school and all through my education. Thich Nhat Hanh's teaching really opened me up to a different dimension of food. He also share with us a parable from the Buddha. It's called the sutra on the son's flesh. A young couple and their three year old son had to cross a vast desert and move to another country where they wanted to seek asylum. They were not familiar with the terrain nor did they know how long the journey would take and they ran out of food while they were only halfway through the desert. They realized that without enough food, all three of them would die in the desert with no hope of reaching the country on the other side of the desert. After agonizing reflection, the husband and wife made the decision to kill the little son for food. Each day they ate a small morsel of his flesh in order to have enough energy to move on. And they carried the rest of their son's flesh on their shoulders so that it could continue to dry in the sun. Each time when they finish eating a morsel of their son's flesh, the couple looked at each other and asked, "Where is our beloved child now?" Having told this tragic story, the Buddha looked at the monks and asked, "Do you think that this couple was happy to eat their son's flesh?" "No, world honored one. The couple suffered when they had to eat their son's flesh," the monks answered. The Buddha taught the following lesson, dear friends, we have to practice eating in such a way that we can maintain compassion in our hearts. We have to eat in mindfulness. If not, we may be eating the flesh of our own children. I think this parable has a lot of parallel and significance for the 21st century. As we know, with the way we are eating now, it's a real big drain on our planet and the EAT-Lancet report already report it. If we don't change the way we eat and eat a much more plant based diet, we will not have enough food for our children, grandchildren, and grand grandchildren. That story is unimaginable and just evokes so much imagery and so much emotion, but it does really tell a very interesting story. Let's link that to your book Savor. Now your book makes a very unique and I think quite important contribution. Can you explain the philosophy that's the foundation of the book? And then after that we can come back and talk about what you mean by mindful eating. The book fundamental principle is about mindfulness and what is mindfulness. Thich Nhat Hanh defines mindfulness as the practice of being fully present and alive, body and mind united. And mindfulness is the energy that helps us to know what is going on in the present moment. Mindfulness is about maintaining a moment by moment awareness of our thoughts, feelings, bodily sensations and surrounding environment. Mindfulness also involves acceptance, meaning that we pay attention to our thoughts and feelings without judging them. Without believing, for example, that there is a right or wrong way to think or feel in a given moment. This, Thich Nhat Hanh describes as an equanimity. A very important concept in the practice. When we practice mindfulness, our thoughts tune into what we as sensing in the present moment rather than rehashing the past or imagining the future. And mindfulness helps us bring awareness to the present moment without judgment. We multitask a lot nowadays in the digital age, which is becoming more stressed and harried. There seems to be not enough time just to eat for eating sake. People eat in front of the computer for lunch, scanning of our smartphones. In dinner time, we eat in front of the TV. We have the magazine or newspaper and we eat while we are driving. My recommendations for mindful eating as follows. Honor the food by practicing this, when you eat, only eat. No cellphone, no talking, no screening, no reading of documents, magazines or newspapers and try to eat in complete silence. That is not talking to others for the entire meal. I know it's very difficult, but try it maybe once a while, say once a week. This is what we did in the retreat and it's extremely different. It's very nourishing and you notice an awful lot about the food and how satisfying it is. The second principle is to engage all your senses. Not only just the taste, but just the smell of the food, the texture, the sound in terms of crunchiness, the sight of the foods and the thought of the food. Then third, is just serve in modest portions to enjoy quality and not quantity, which is unfortunately the American portion of food is way to big and we can definitely reduce it and maybe cut it into half for restaurant meals. The next principle is to chew thoroughly, savoring small bites. And this would help out digestion and the ability to taste the food better. Then we also eat slowly to avoid overeating and allow yourself to feel satiated because it does take about 20 minutes before the brain gets the signal from the stomach that we are full. Another principle is not to skip meals so that you do not get ultra hungry and eat a lot more. And last but not least, eat a plant based diet for our own health and the health of the planet. There is a lot of research about the merits of a plant based diet for our own health now. It makes perfect sense. When you mentioned eating in silence, even if you're with other people, I thought, oh my God, how uncomfortable could you make people? Just be around people and you're so used to talking. How could you sit there and not talk? What was it like as you started doing this? And as you recommend this to people, what kind of experiences do they have? In the beginning it's very uncomfortable. I remember from the retreat that people in the beginning, just even want to reach out and signal and do lots of writing and stuff on paper. But they are very good in leading us so before we eat they have a five contemplation saying. They read out some verses to honor the food and it can be also found in our Savor website, savorthebook.com. And once you go through those verses, your awareness is raised and yes at home, especially with a family, with children for example, it would be impossible to have a whole meal in silence. However, it is possible to just say for the first two or three minutes of our dinner together, we're not going to talk. We just focus on our food, what is on our plate and the first few bites, how it feels. Then the rest of the dinner we can talk because it's precious time for our family members to get together to relate. And I think it can be done. As a matter of fact, in work sites, in Google for example, they regularly conduct mindful lunches and so people get together and go through a completely silent meal with readings and very special cuisine that are from the local farms and so forth. And we also started a mindful eating corner in the School of Public Health at Harvard. And what we do is ask people to put their cellphones in a center as they sit down so they're not going to be connected to any digital stuff and eat silently in the first few minutes. Is there research showing whether this approach is helpful? Oh yes. There is more and more research showing that mindful eating is helpful in terms of treating various conditions that we nutritionists are concerned with. As a matter of fact, in the 2014 publication in Obesity Reviews, 18 out of the 21 studies reported positive changes in eating behavior outcomes. 11 out of the 12 studies reported improvements in binge eating frequency and severity. And five out of the eight studies reported improvements in emotional eating behavior. And four out of six studies reported improvements in external cues eating behavior. And as a matter of fact, we post in savorthebook.com, weekly scientific studies related to mindfulness and mindful eating as well as inspirational messages to help practice mindfulness on. It's certainly impressive how your book has been translated into so many languages so you've hit a resonant chord to be sure. And it's nice to know that there is research supporting the impact of this kind of an approach. What do you see as the future of this work? Where do you think things will go? Well, we published in 2016 an article in the journal of the Academy of Nutrition and Dietetics, about the need to have an expanded model for mindful eating for health promotion and sustainability. I think there will be more research on how mindful eating can positively impact our health and the health of the planet. Again, the 2019 EAT-Lancet report on food sustainability is a very important document reminding us how we should go about it and the importance of eating for the health of our planet and eating a more plant based diet. I think the future in terms of mindful eating will go beyond the personal behavior of weight management and eating disorder management. There are also studies that have looked at how mindful eating can positively affect the control of diabetes and so forth. Summarizing it all, our sympathetic nervous system is in overdrive. And by just practicing simple mindfulness skills through mindful eating, mindful walking and mindful breathing, we can develop a deeper sense of calm and compassion that can help us handle challenges and difficult moments, calmness. You've merged together so many interesting things, public health, nutrition, the environment and spirituality, and it's comes together into this amazing model of mindful eating. It's really nice of you to share this with us. I'm very grateful for you coming together with us on the show today.  

In January 2019, the EAT-Lancet report came out. Written by academics, this report described what should be done to achieve a healthier diet that is better for the environment. One of the main conclusions is that meat consumption, and therefore production, should be reduced. In this episode of Consumer Foods-to-Go, host Cyrille Filott and co-host Maria Castroviejo discuss with Fabrice DeClerck, science director at EAT, the content of the report, what has happened on the back of the report, and what still needs to happen to achieve a sustainable diet.

Alex Sammon of The New Republic and Walter Willett of EAT Lancet and Harvard host an inter-generational conversation about transforming diets to protect the planet’s boundaries. Read our favorite highlights of this episode as you listen HERE. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify Become a Food Tank member for exclusive benefits: join HERE! Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube

Today we have a special JIMMY RANTS on The LLVLC Show for you. Jimmy is on his much deserved six-month sabbatical so we are bringing you some of the best content from Jimmy’s daily show JIMMY RANTS. Be sure to bookmark JimmyRants.com and dig through all of the content there during Jimmy’s time away. Paid advertisement “They don’t even think about the damage they do to meat-eating cultures. Their only concern is to make everyone plant based at any cost.” Jimmy Moore Paid advertisement There’s been a very deliberated and concerted effort in 2019 to push people into eating a mostly plant-based diet and it all began with the EAT-Lancet study and commission that was formed to push this vegan agenda worldwide. One of the early financial supporters of this effort was the World Health Organization (WHO) who was scheduled to sponsor the first meeting of the EAT-Lancet Commission on Food, Planet, Health in Geneva, Switzerland in March 2019. But Italy’s ambassador Gian Lorenzo Cornado wrote a letter to WHO pleading with them to pull their support for what he described as “nutritionally deficient” and “dangerous to human health” referring to the vegetarian/vegan diet edicts. Read all about it in the April 9, 2019 issue of the British Medical Journal (BMJ) below. WHO pulls support from initiative promoting global move to plant based foods: https://www.bmj.com/content/365/bmj.l1700.full This is a refreshing breath of fresh air in the midst of heavy plant-based propaganda says health podcaster and international bestselling author of KETO CLARITY Jimmy Moore. Listen to Jimmy share more about Cornado’s concerns and the predictable dismissive reaction of the creators of EAT-Lancet in this episode.   Paid advertisement

In this episode, we address what we know from science when it comes to adopting diets that support a healthy, sustainable food system. My guest is Amanda Wood who is a researcher at the Stockholm Resilience Centre. Launched in 2007, the Centre's vision is to advance a world where social-ecological systems are understood, governed and managed to not only enhance human well-being, but also enable the sustainable co-evolution of human civilizations with the biosphere. Amanda’s work intersects science, policy and practice to inform food systems transformations for sustainability and health. This includes working with and informing decision-makers, organizations and networks who can influence change. Amanda was a co-author of the influential EAT Lancet report and subsequently wrote an analysis on how the Nordic food system would have to be transformed in order to meet the report's recommendations.  7:30 Five actions areas that will transform the food system 19:00 Vision for the future food system 26:50 Wishlist for change from policy makers 31:00 Research areas we're still missing to move forward 35:30 Signs that the food system is changing for the better

Professor Frédéric Leroy is a professor in the field of food science and (bio)technology in Free University of Brussels. We talk about: EAT/Lancet planetary diet High profit margins in vegan processed foods Forcing a diet on people What hope do we have? Connecting with our food The battle for calories and nutrients The meat / veg lobby vs. the processed food lobby Improving food systems to feed growing populations The postmodern approach to reinventing food Apocalyptic predictions EAT/Lancet motivations Conflict of interest and challenging your own theories What is the best diet? NutriRECS Fermented foods Frédéric can be found at: Twitter - https://twitter.com/fleroy1974 Ally can be found at: Twitter - https://twitter.com/paleocanteen Twitter - https://twitter.com/paleoally YouTube - https://www.youtube.com/c/AllyHouston

Hello. We’re back. I’m Brian Sanders and I’m excited to share another great episode with you lovely people. Dr. Ken Berry is the author of the great book “Lies My Doctor Told Me,” he’s a speaker, he’s got an awesome and very popular YouTube channel, and he’s a great doctor who realized he was doing everything wrong and had the humbleness to admit this was so and reverse course. His own health was failing him and the advice he was giving his patients was failing them as well. I love these people who can man up to their mistakes, admit they didn’t have all the answers, and work tirelessly to make up for it. He’s got a bunch of great takeaways to offer so listen up to the good doctor! Now I’ve got a few updates - we just started an impromptu project - a mini-doc debunking the latest installment of vegan propaganda called the Game Changers. If you haven't heard of this, it’s a “documentary” on Netflix about a few athletes who eat only plants and think everyone in the world should do the same thing. They misrepresent science and purposely deceive a huge population of the world who is not well-versed on food and nutrition and might believe that because a few genetic freaks are doing midly well eating a few salads and James Cameron who has $140 million invested in pea protein which they make the fake impossible burgers out of say that this is how humans should eat that it is actually true. I could go on and on about this, but I won’t because this short film will say it all much better. We got a great team together on short notice including Shawn Baker, Paul Saladino, Mark Sisson, and Tim Shieff who used to be called the Vegan Prince and was actually in the Game Changers film. That’s until he realized the diet was destroying his life and he moved to embrace animal foods and basically immediately restored his health. We’re filming some comedy reenactments of some of the stupid so-called “experiments” they do in the film tomorrow with some of these guys. We’re going to be releasing this on YouTube for the whole world to see for free on November 27th the night before Thanksgiving. So many people were falling for this propaganda piece we had to make this and get it out quick - just in time to show your family members who may be refusing that turkey because they saw this unscientific joke. This is not going to delay the Food Lies film which is still my main focus. You can learn more about that if you haven't heard of it yet at http://FoodLies.org I have a different team working on that and it’s moving full steam ahead, so don’t worry! http://NoseToTail.org is also going strong. We deliver sustainably raised grass fed, grass finished meat to your door. It’s similar to other meat delivery services but we use the entire animal and it's from our family owned ranch in Texas. Get the bones, marrow, fat, organs, and everything else at http://NoseToTail.org I’m liking the beef bacon these days. It’s kinda like your best guy friend and best girl friend getting married. It’s a beautiful thing. That’s about it for now. So much going on daily here at SAPIEN it’s hard for me to not go on about it - you can learn more at http://SAPIEN.org  So now I’ll let ya’ll hear from my man Dr. Ken Berry.   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   SHOW NOTES Dr. Ken Berry is a medical doctor, author of the book “Lies My Doctor Told Me”, and has a pretty amazing YouTube channel  He triggered some people with his tweet: “Don’t take advice from a fat doctor”  15 years ago when he started his practice he was obese, inflamed, diabetic, etc. In changing his nutrition he reversed all his health issues and made it his mission to help others do the same  [around 4:54] People are so obsessed with losing weight, but they’re spending so much of their discipline on the meaningless practices You can lose a significant amount of weight without exercising  90% of the battle is what you eat, 90% of that 90% is to cut carbohydrates  You don’t need to be able to afford fancy gym memberships and grass-fed beef  Eat less move more is useless advice  Doctors believe patients are noncompliant instead of thinking their advice is wrong  If you don’t look like you should be giving nutrition advice then you should be doing something about it  [17:29-18:11] If you remember biochemistry, physiology, and anatomy from med school, a ketogenic diet makes sense but is completely counter to the nutrition you learn about in med school Eat Lancet is not concerned with you entering old age with muscle mass and good health, they are interested in feeding the world as cheaply as they can Egyptian mummies had terrible atherosclerosis, bad teeth, and the majority of their diet was a grain-based plant based The DASH diet is not backed by science and risks elevated glucose, insulin, and cortisol There is plenty of positive research supporting low carb and ketogenic diets  There is a lot of negative evidence for grains and low-fat diets Ken’s “Proper Human Diet” The proper human diet is a spectrum, some people do well on vegetarian some people do well on carnivore He used to think a vegetable heavy keto diet was the best diet, but has changed his perspective of this and essentially follows a carnivore diet now When you can sit in front of food and not have the desire to eat is when you have control over your hunger The first step with patients is eliminating processed grains, refined sugars, and industrial seed oils, if you are hungry eat fatty meat, eat some veg, eat some eggs, just eat real food Just removing these three slow poisons, will make a huge difference  Carbohydrate addiction appears to be a real thing, when you withdraw from carbs you will get symptoms and it will suck from 3-10 days but once you get past that, you will realize how sustainable this way of life is  In the same way you can eat the standard American diet and not develop any obvious nutrient deficiencies for decades, you probably can on a muscle-meat only carnivore diet too You will develop vitamin and mineral deficiencies quicker on a vegan diet than on a carnivore diet  When you use a carnivore tool, and start adding back foods, they are given answers to what makes them feel good  Even cheap meat is better than eating grains and processed foods  Myth that meat causes gout  Ken predicts that in 5-7 years, Layne Norton will recommend a ketogenic diet  The HDL to triglyceride ratio is best improved on a low carbohydrate ketogenic diet  Ken has admitted where he went wrong in the past, prescribing statins, etc.  Eating this way helps with acne Where to find Ken berry:  https://www.kendberrymd.com/ https://www.youtube.com/kendberrymd https://twitter.com/kendberrymd https://www.instagram.com/kendberry.md/   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

В новом выпуске подкаста "ВСЁ О КЕТО" вместе с Оленой Исламкиной обсуждаем современные диетологические исследования. Маша в Инстаграм: https://www.instagram.com/ketopower.ru/ Олена в Инстаграм: https://www.instagram.com/cilantro.ru/ Исследования о красном мясе - https://vk.com/wall-177053053_811 Трейлер фильма "Переломный момент/The Game Changers" - https://www.youtube.com/watch?v=iLlnexItF-8 Исследование EAT-Lancet (по ссылке есть русская версия) - https://eatforum.org/eat-lancet-commission/eat-lancet.. Терапевтический и нутриционный кетоз - https://vk.com/wall-177053053_139 «Отец» нутриционного кетоза доктор Стивен Финни - https://vk.com/wall-177053053_582 Об исследованиях Virta Health - https://vk.com/wall-177053053_606 01:05 - Почему сложно ориентироваться на диетологические исследования. 02:57 - Кетошкола. 04:02 - Мало кто понимает, как читать исследования. 05:44 - Какие бывают исследования и в чем разница между ними. 08:53 - Эпидемиологические нутриционные исследования. Опросники. 09:57 - Новое исследование о красном мясе. Проблемы эпидемиологических исследований. 13:26 - Исследования, спонсируемые последователями вегетарианства. Налог на мясо в США. Фильм "Переломный момент". 14:42 - "Понедельники без мяса". Исследование EAT-Lancet. 16:28 - Израильские исследования на сотрудниках атомной станции. 17:59 - Исследования на военных. 19:03 - Этический момент исследований. Беременные и дети. 20:34 - Чем кормят исследуемых. 21:41 - Особенности классической кетогенной диеты, разработанной 100 лет назад для лечения эпилепсии у детей. Современная кетодиета и важность качества продуктов. 23:41 - Разница между терапевтическим и нутриционным кетозом. 27:06 - Исследования о high fat diet на PubMed - это не о кето. 27:58 - Нашумевшее исследование про количество углеводов в диете и увеличение риска смертности. 29:23 - Сроки исследований. Откуда пошел миф о необходимости углеводных загрузок для спортсменов. 30:50 - Отцы нутриционного кетоза Волек и Финни. Virta Health. 31:41 - Сколько человек участвует в исследовании. Case Report. 33:22 - Абсолютный и относительный риск. Как доказывают эффективность статинов. 35:37 - О риске употребления переработанного мяса. 36:23 - Маша: Всегда читайте полный текст исследования. 37:42 - Олена: Как обывателю относиться к исследованиям. 40:34 - Конфликт интересов. Спонсоры исследований. 43:40 - Как долго можно находиться в кетозе. 48:40 - Новые технологии, применяемые в анализе исследований. --- Support this podcast: https://anchor.fm/ketopower/support

The EAT Lancet Commission Report was published earlier this year to answer the key question ‘Can we feed a future population of 10 billion people a healthy diet within planetary boundaries?’ It brought together 37 world leading scientists from across the globe & looked at how diet & behaviour would need to change in order to do this. In the latest Table Talk Podcast join EAT Science Director Fabrice DeClerck as he explains the scale of the problem we face, how a sustainable diet can be defined, & what we need to do to help facilitate a positive change.

This episode is to supplement my interview with Dr David Unwin and is just with me reviewing and discussing some areas in more detail that David and I ran out of time to cover, including: Pathophysiology of DMT2 and different dietary considerations Environmental and farming practices Ending the Diet Wars Some further reading for those that want it: Environmental considerations: https://www.lifestylemedicine.org.au/content/is-the-path-to-health-the-same-path-to-environmental-sustainability/ Nutrition: Principles Before Position Part 3: The externalities of our food choices https://thegpshow.com/musings/pntpart3/  University of Oxford Grazed and Confused report: https://www.oxfordmartin.ox.ac.uk/downloads/reports/fcrn_gnc_report.pdf  UK Sustainable Food Trust: https://sustainablefoodtrust.org/articles/grazed-and-confused-an-initial-response-from-the-sustainable-food-trust/ EAT Lancet: https://eatforum.org/ and https://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(20)30055-3/fulltext  2019 Nutrition Therapy for Adults With Diabetes or Prediabetes: A Consensus Report from the American Diabetes Association https://care.diabetesjournals.org/content/diacare/early/2019/04/10/dci19-0014.full.pdf Diabetes Australia position statement on low carb approaches https://static.diabetesaustralia.com.au/s/fileassets/diabetes-australia/dbd70857-a834-45b0-b6f1-ea2582bbe5c7.pdf Metabolic ward studies/randomised controlled feeding studies on various dietary composition: https://www.ncbi.nlm.nih.gov/pubmed/29844096 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4951141/ Other paper on dietary composition: https://jim.bmj.com/content/65/8/1102 Five Stages of Evolving Beta-Cell Dysfunction During Progression to Diabetes https://diabetes.diabetesjournals.org/content/53/suppl_3/S16 Combination of saturated fats with high GI carbs causing further disease that saturated fats alone in "Saturated fat, carbohydrates and cardiovascular disease", 2011 https://www.ncbi.nlm.nih.gov/pubmed/21978979 Insulinogenic response of foods https://www.ncbi.nlm.nih.gov/pubmed/9356547 Personalized Nutrition by Prediction of Glycemic Responses https://www.ncbi.nlm.nih.gov/pubmed/26590418 Dietary carbohydrate intake and mortality: a prospective cohort study and meta-analysis (observational) https://www.thelancet.com/journals/lanpub/article/PIIS2468-2667(18)30135-X/fulltext High/low animal protein diets and CVD: https://www.ncbi.nlm.nih.gov/pubmed/11108325 Dr Ornish Lifestyle Heart Disease Reversal study https://www.ncbi.nlm.nih.gov/pubmed/9863851 Other potentials for low carb approaches: The Therapeutic Potential of Ketogenic Diet Throughout Life: Focus on Metabolic, Neurodevelopmental and Neurodegenerative Disorders, 2019, Professor Sarnyai et al  https://www.ncbi.nlm.nih.gov/pubmed/31493223 Adherence to diets:  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4302176/ https://pubmed.ncbi.nlm.nih.gov/29522789/  https://www.mdpi.com/2072-6643/12/5/1251    Enjoy friends  

My guest on this episode is Dr. Sylvia Karpagam, who is an Indian Public Health doctor, writer, illustrator and researcher with an inter-religion, inter-caste, and inter-language background. We talk about: Causes of malnutrtion in india, including withholding of nutritious animal foods. How 80% of India actually eats meat and it's a myth that it is a vegetarian country. How the EAT/Lancet group are co-opting and feeding off this myth. Role of dominant castes and how they influence traditional eating and policy How until recently, a ‘love of animals' hasn't figured in the explanation of this behaviour. How eating beef has resulted in lynching and murder. Remember to subscribe to the show and leave a five star review. And don't forget to visit our sponsor at https://paleocanteen.co.uk/ where you can get top quality Scottish meat and restaurant quality meals delivered chilled to your door round the UK! Use code CANTEEN15 to get 15% off your first order. Sylvia can be found at: Blog - https://drsylviakarpagam.wordpress.com/ Twitter - https://twitter.com/sakie339 Ally can be found at: Twitter - https://twitter.com/paleocanteen YouTube - https://www.youtube.com/c/AllyHouston The researcher that Sylvia references is Balmurli Natarajan whose paper is called "'Provincialising' Vegetarianism Putting Indian Food Habits In Their Place".

Live, from the arctic circle, please welcome Fredrik Prost. This is such an interesting episode. One day I’m watching epic nature shows from NatGeo about a group of people subsisting in the freezing arctic tundra on nothing but reindeer and fish, the next day I’m talking to one of them. He originally contacted me to politely correct me on something I mentioned in a post on Instagram that I read in a study about his people. The study claimed that sometimes the reindeer were too lean for them to get enough fat to eat. That’s not the case he said. They boil the heads to get all that good fat from the brain, eat the bone marrow, and even eat the hooves. There’s always enough fat on an animal. We talked about this and so much more. He told me how his people are being affected by anti-meat activists. He told me about his parents early demise due to (in his mind and mine) the bread and sugar they began eating and going away from their native diet. He told me about their lost traditions and the ones they keep. He told me about the steady decline in lifespan and healthspan that drops markedly over each generation. This is one of those rare treats where we get a window into another world. I don’t know if any other one of his people have given a podcast interview and he told me he plans to not ever do one again. Please stay tuned for this one to the very end, it’s a good one...  But first, I want to have some real talk about my grass finished meat on http://nosetotail.org I know it’s a bit more expensive to eat grass finished, really well-raised meat. I’m having trouble affording it myself. I mean, I don’t even eat all my own product. Like I’ve said many times, there’s no money in well-raised meat. There’s just no profit margin. I should be just selling some keto snack bar or supplement and might be able to afford grass finished meat and ultra sustainable wild caught seafood for every single meal. This is just the price it takes to get animals from calves to slaughter to your door. If you go to costco and see frozen ground beef patties with a label saying grass fed for a couple more dollars than conventional beef, I’d be highly suspect. All cows are grass fed for much of their life so some of these labels can be very deceiving. If it sounds too good to be true, it probably is. Even when I go to my local farmers market where they drive the meat straight from their farm in a bunch of coolers, it still costs $20/lb at best for a ribeye. So anyway, support your local farmer. If you don’t know of any or prefer to just click a few buttons online you can support a small Texas ranch and myself by ordering from http://NoseToTail.org Thanks so much, I really appreciate all the people who have ordered so far. It’s a dream of mine to help supply good meat to people and support American ranchers. I’ll also thrown in the Food Lies film here, which is still available for preorder on Indiegogo. You can also support me on Patreon at http://patreon.com/peakhuman I’ve got some fun news - I’ve been asked to speak at a big food industry conference called Foodscape in Chicago at the end of September. I mention it in this episode. I’m going to do a presentation on why meat is a healthy part of our diet and actually beneficial for the environment. Then a vegan lady will giver her side, then we’ll have a friendly debate with a 3rd person who represents a vegan fake meat company. This is my dream come true! Most of the giant food companies will be there including Impossible Foods. I really hope to reach people in the audience and hopefully even in these big organizations and have them hear the other side. It will be interesting if they accept some of these counterarguments, or it is just about the money. Well that’s all folks, as the cartoons used to say, here’s Fredrik sharing his words of wisdom from the North.   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   SHOW NOTES Fredrik Prost lives in the Arctic Circle in northern Sweden Where he lives is very remote, it’s 100 miles to the nearest town  Every summer he herds reindeers  It is a traditional way of living for the Saami to follow the reindeer  That’s all they eat for months at a time  Brian wrote a post about the Saami eating fish for fat because the reindeer was too lean but Fredrik reached out to correct him saying the reindeer are not too lean in fact it’s the fish are very lean  Reindeer in the end of September are very fat  In summer, they go out in the Tundra to follow the herds and mark the calves  One herd can take up to 24 hours and they eat dried meat and traditionally would live in teepees they carry with them His parents did it traditionally carrying the teepees around with them but now they stay in more of a camp Herding has changed with modernization and civilization  Environmentalists affected the use, trade, and sell of seal skin Herding starts around 6pm depending on how many herds there are and how far away they are and can take all night to funnel them into a pen By around 5-6am they will be calm and grazing on pasture in the large pen all day and they will start again the next day  Fredrik describes how they find and follow the herd  Herding goes on for about a month When he isn’t herding reindeer, Fredrik makes handicraft (knives, sculptures, cups, etc.) He always knew health is determined by food and lifestyle even when no one was talking about it  He tries to eat as traditionally as he can  Indigenous groups don’t experience these modern diseases  When indigenous populations start eating a westernized diet that’s when their health fails  His dad died at 96, and just two weeks before he was still able to ski 20km to go see a neighbor  “Live strong and healthy and drop dead”  Saami health is declining with each generation We are dying now younger and frail and weak vs dying strong at an older age His parents lost their health when they adopted the dietary recommendations like eating whole grains, no limits on sugar, low saturated fat, etc.  This generation was also the same generation that started losing their teeth   If your teeth are rotting it’s probably a good indication of the wrong diet  Both his parents died at a young age from dementia and heart disease  The older traditional people used to tell them that vegetables were bad and they would make them sick The Saami traditional diet is 90% meat but in the summer they eat berries and some fermented leaves The idea of carbohydrates in the summer to fatten up for winter  Learning from bears: bears will eat reindeer calves in the spring and will eat salmon in the summer, in the fall they will eat tons of berries to fatten up for hibernation, this is the same for humans  Saami people and genetics APOE4 is common among Saami people Saami people have a certain polymorphism in that helps them digest and take energy more effectively from animal foods (28% of Saami people have this compared to only 2.3 % in Chinese)  The Saami eat nose to tail The intestines are made into sausages, using the tougher meat on the animal They eat eggs from a special type of bird that lives in the lakes They eat a lot of fish and fish roe too  They eat berries in the summer until fall  Traditional story about the Saami people making a deal with the reindeer, promising them a quick and painless death in exchange for their meat and milk Animals in nature die horrible deaths from other animals Fredrik is trying to prevent the Saami organizations from partnering with EAT Lancet and promote plant-based diets  Gunhild Stordalen (from EAT Lancet) says she is an environmentalist but Saami are environmentalists by birth  The environment and preserving the land and animals  The “overkill” or “over hunted” hypothesis doesn’t make sense to Fredrik he has even done the calculations to show it is illogical  It’s not worth the time to forage and gather all these low-calorie foods when there are large animals around A good analogy is if you are going to eat the same amount of meat from birds than you could from one moose the amount of time that goes into getting the birds is enormous, it is so much more effective to go after the moose  There is a problem with the anti-meat activists, people don’t understand how this could affect the Saami people  It’s always the people in the city that are trying to “be better than nature”  It’s the people that are working with nature that should be making these policies  Reindeer and moose turn leaves and pine needles into meat… you can’t grow crops there Find Frendrik’s amazing knives and other work http://www.fredrikprost.com   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

It turns out, the brain and the body aren't that different when it comes to the risk of toxicity from too much glucose and carbohydrates. As a practicing psychiatrist, Dr. Georgia Ede has seen the benefits of reducing carbohydrate intake on the mental health of her patients. She shares her experience and the unfortunate reluctance of some to acknowledge this association. Georgia is also an expert in nutritional science, and she lends her take on incomplete and baseless reports such as the EAT-Lancet report. Is it science? Or is it vegan propaganda cloudy by faulty science? Georgia dissects the science and clearly shows how the report falls short of its "evidence based" claims.

Today we have a special JIMMY RANTS on The LLVLC Show for you. Jimmy and Christine are traveling so we are bringing you some of the best content from Jimmy’s daily show JIMMY RANTS. Want to keep up with the very latest in nutrition news? Follow Jimmy at JIMMYRANTS.com for all of the archives and links to his social media where you can engage live with the content.   There's been a very deliberated and concerted effort in 2019 to push people into eating a mostly plant-based diet and it all began with the EAT-Lancet study and commission that was formed to push this vegan agenda worldwide. One of the early financial supporters of this effort was the World Health Organization (WHO) who was scheduled to sponsor the first meeting of the EAT-Lancet Commission on Food, Planet, Health in Geneva, Switzerland in March 2019. But Italy's ambassador Gian Lorenzo Cornado wrote a letter to WHO pleading with them to pull their support for what he described as "nutritionally deficient" and "dangerous to human health" referring to the vegetarian/vegan diet edicts. Read all about it in the April 9, 2019 issue of the British Medical Journal (BMJ) below.   WHO pulls support from initiative promoting global move to plant based foods: https://www.bmj.com/content/365/bmj.l1700.full   This is a refreshing breath of fresh air in the midst of heavy plant-based propaganda says health podcaster and international bestselling author of KETO CLARITY Jimmy Moore. Listen in as Jimmy share more about Cornado's concerns and the predictable dismissive reaction of the creators of EAT-Lancet in this episode.   For more JIMMY RANTS, check out all of his past episodes at JimmyRants.com.   “Could it be that there is no one-size-fits-all diet? Why haven't we learned our lesson yet from the decades of bad studies and advice?” — Jimmy Moore  

In this episode we speak with Dr. Angela Stanton, Nueroeconomist, and migraine researcher. We discuss migraines, how/why people get them, the effects of diet/carbs/fats on migraines and health, EAT lancet and much more. With her unique background, she has a fascinating way of connecting issues, and she's absolutely fearless. Can't wait to have her back on! web: www.cultivatewellnesspodcast.com social: @cultivatewellnesspodcast As always - brought to you by Peoples Rx, Austin's Favorite Pharmacy!

Want to save the planet? Stop eating meat they say, but is that really the solution? Brandy and Alexis discuss the riveting report by EAT Lancet and talk about the what's really good for the planet and human nutrition.

You guys are in for a treat. Dr. Frank Mitloehner is about to destroy every argument every anti-meat propaganda spewing know-it-all has ever let slip from their quinoa-loving lips. I’d list them all to get you fired up, but it would take too long. You’re just going to have to listen up and pay attention to every second of this episode. Dr. Mitloehner has a masters in Agricultural Engineering and Animal Science from University of Leipzig, Germany, and a PhD in Animal Science from Texas Tech University. He’s currently a professor and air quality specialist at UC Davis and conducts research and outreach that is directly relevant to understanding and mitigating air emissions and greenhouse gases from livestock operations, as well as the implications of these emissions for the health and safety of farm workers and neighboring communities. He has served as chairman of a global United Nations Food and Agriculture Organization (FAO) hosted partnership project to benchmark the environmental footprint of livestock production. This is big, everyone. He’ll talk about how he helped correct the FAO data (which is the world leader in this kind of information). These are the bogus statistics used in the film Cowspiracy and that vegan activists still try to use today. He corrected the scientists and showed that the numbers were completely false. He’s also published dozens of papers on the topics we’ll be discussing today and travels the world giving lectures on this as well. All this talk about livestock is making me hungry. I’ll have to drop a plug in for my grass fed meat company Nose to Tail which you can find at http://NoseToTail.org It’s keeping this podcast alive and hopefully me as well. We have some amazing products like the Primal Lite ground beef with liver, kidney, and heart mixed right in. It’s so good, I’ve been eating a lot of it lately, and you don’t even taste all those nutrient dense bits and pieces. This is such a great way to get in your vitamins and minerals. It’s basically the world’s best multivitamin - a delicious patty of sustainably grown beef raised right here in Texas. We’ve got great boxes you can get delivered to your door or you can also create your own. You gotta at least check this stuff out at http://NoseToTail.org I spent a long time creating the site myself and am very proud of it. If great steak isn’t your thing then you also can support this show on Patreon at http://patreon.com/peakhuman or click through the show notes. For a few dollars a month you can keep this thing chuggin along and also get the full extended show notes. These things are like a free college education… or better. Like this podcast, a lot of work has been put in them. You can also grab the “It’s what else you EAT not the MEAT” t-shirts while getting a copy of the Food Lies film at http://Indiegogo.com/projects/food-lies-post We still definitely need your support as we try to scrape enough money together to keep these editors fed. They’re down for the cause. They’re eating beef and skipping out on those worthless carbs and sugars. Trust me, they’re living this stuff and making this film the best it can be. So keep me from taking on any outside sponsors and support these worthy causes and ventures. I really appreciate it everyone, this wouldn’t be possible without the generous support of the community. Thanks again and here’s Dr. Frank Mitloehner, my new favorite guy around. EAT The MEAT http://NoseToTail.org    SHOW NOTES What he does on a day to day basis to study animal agriculture, emissions, air quality, and climate change Vegan propaganda films like Cowspiracy made people believe animal agriculture caused more GHG than the whole transportation industry The report “Livestock’s Long Shadow” was publicly retracted https://www.telegraph.co.uk/news/earth/environment/climatechange/7509978/UN-admits-flaw-in-report-on-meat-and-climate-change.html He helped to show that they used totally different inputs and methods that In California transportation is responsible for 50% of all emissions and livestock is only responsible for 5% In the US livestock is actually 3.9% of direct GHG emissions and all fossil fuel sources combined is 80% according to the EPA What is a Life Cycle Assessment (LCA) and what is it for beef? They created the global partnership LEAP which he was the first chairman of Created global guidelines to circumvent these problems for the future but many people still use these flawed statistics despite knowing they are wrong Those that are anti-meat fall closer to that of a religion than of dietary preference Cattle are raised on pasture for 2/3 of its life (regardless of if they are grass-finished or grain-finished)     When calculating water needed to raise cattle, rain water (green water) was included which is not sensible Water that goes into an animal is excreted and serves as fertilizer, it’s a cycle Water needed to make almond milk vs dairy milk is 17X higher The water argument for fruits and vegetables vs animal products is misleading and must take into account your entire food choices Our food choices will affect the lives of others no matter what diet you follow Animal proteins are far more bioavailable than plant proteins Biological value of animal products in ratios that are well-suited for humans needs to be talked about more Environmental impact of plant proteins are relatively low but the nutritional value of these are lower than animals In the US 90 million beef cattle and 9 million dairy cows Vast majority of beef cattle (~75 million) are on pasture at any given time and 15 million are in feedlots Cattle only spend 4 months in feedlots the rest of their life they are on pasture Over their lifetime cattle consume 85% non-edible animal feed Study mentioned: Tackling climate change through livestock (FAO) Cattle are very efficient, they make use of a resource that humans cannot (cellulose) Humans cannot digest cellulose The vast majority of ruminant-produced food stems from the digestion of cellulose which humans can’t do anything with 2/3 of agricultural land in the world is “marginal land” which cannot be used to grow crops Ruminants are going to be very important for population growth Domesticated animals and pets contribute to GHG (e.g. horses which there are 9.5 million of vs only 9 million dairy cows) People critique livestock’s carbon footprint but not these companion animals Feedlots aren’t as bad as we think Each feedlot animal has enough space, fresh water, a specific nutritional diet, and the animals are cared for Corn-finished steer will be on pasture for about 10-11 months and then will go to a feedlot for 4 months Grass-finished will be on grass its entire life (~26-30 months of age) The carbon impact of feedlot animals is actually less than grass-fed The hormones in meat argument is totally bogus US has the lowest environmental impact of any livestock producing country in the world (3.9% of GHG for all livestock combined) 12% of all GHG in the world stem from the US and 11 of the 12% that the US contributes stems from fossil fuels and 1% of this stems from food production 0.5% of the total GHG in the world comes from plant production and 0.5% comes from livestock 40% of food in US ends up in landfills and most are fruits and vegetables Fossil fuels are carbon sources and every time they are burnt you release carbon into the atmosphere CO2 stays in the atmosphere for ~1000 years Methane from ruminant animals starts from plants taking CO2 from the atmosphere combined with sunlight, used to produce cellulose and oxygen, now the animal eats the plants and exhale CO2 or they convert it to methane from the microbes in the animal’s stomach Methane stays in the air for ~10 years because methane is very different from CO2 Livestock contribute to the CO2 cycle, the amount that animals add to the atmosphere is equal to the amount that is destroyed Fossil fuel derived gases just add to the atmosphere, whereas methane is consumed and destroyed CO2 has a GWP (ability of gas to store heat from sun) of 1 Methane has a GWP of 28 but the lifespan of these gases matter Methane is not just generated it is also destroyed whereas CO2 is only generated Problems with the Lancet “Planetary Diet” proposed by scientists that feel we should be plant-based claiming that this diet will protect human health and will be better for the environment Claims about a plant-based diet that were falsely advertised that impact our decisions GHG and carbon impact statistics in the Eat Lancet report were very flawed 150 years ago, we had 60-100 million wild ruminants (particularly bison) and today we have ~90 million beef cattle and they emit pretty much the same amount of methane The total amount of methane from ruminants has really not changed in the US since we just replaced natural herds of bison with domesticated herds of livestock What has changed is the number of cars and travel emissions Many misrepresented citations in the Eat Lancet paper Lab grown meat vs farm-raised meat Keeping cell-based meat “clean” of pathogens is very difficult, they are very artificial, and still require a ton of energy input There are 400 different products from a beef and therefore foregoing the whole animal means you need alternatives to all of these products Animal agriculture is a business and getting rid of this sector means many unintended consequences “Impossible Burger” cannot be sold in supermarkets because the FDA has not approved “soy leghemoglobin” to be sold, yet you can buy it in restaurants 84% of all vegans stay vegan for 1 year The total consumption of beef vs beef-like products is much higher, and shows that this movement is not as large as we think The most important decision we make day to day is what we eat and our decisions should be made with facts We are responsible for providing animals with the best quality of life and we must honor the animals that feed us      EAT The MEAT http://NoseToTail.org  Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

Hey y'all - we've missed you! We've been gone for a minute, but we're super excited to finally share this episode with you. Check it out! In this week’s grocery bag, we talk about: --How your food dollar is spent. What % goes to farm workers? To processing? https://www.ers.usda.gov/amber-waves/2017/october/follow-the-food-dollars/ --The longest we’ve ever waited in line for food (what's the longest you've ever waited? Tweet at us ) The Slutty Vegan: http://sluttyveganatl.com/ Di Fara Pizza: https://www.difarapizzany.com/ --Work requirements for SNAP https://www.cnn.com/2019/04/03/politics/snap-work-requirements-food-stamps/index.html Finally, Khris chats with Dr. Jessica Fanzo, JHU faculty working in global nutrition, EAT Lancet contributor, Global Nutrition Report co-chair, and all-round bad@$$. Jess brings a fresh take on historic global food narratives, the future of food, and shares her own journey to nutrition science. Her advice to young food/nutrition/health professionals? Be more punk rock. Oh, and goats. Definitely goats Twitter: @jessfanzo https://eatforum.org/contributor/dr-jessica-fanzo/ https://goatrodeo.wordpress.com/

What are the 5 top evidence-based tips to maintain your gut health? And which 3 questions should your doctor be asking you about your diet? Dr Alan Desmond, a plant-based gastroenterologist from the UK, is fascinated with the diet that is most likely to improve the gut health of his patients, especially those with gastrointestinal problems like inflammatory bowel disease. And having reviewed the medical literature he has come to learn that the more plant foods and the more whole foods we eat the better our gut health will be, whether we have a gastroenterological problem or not. So now not only does he eat a wholefood plant-based diet but he also recommends this to his patients and asks them 3 simple questions to help them improve their diets. You will hear these questions in this episode of the New Normal Project podcast. Alan is originally from County Cork, Ireland and having completed his medical and specialty training in Cork, Dublin and Oxford is now a Consultant Gastroenterologist in Devon in the South-West of England, where he lives with his wife and children. Alan has gained substantial experience in diagnosing and treating patients with all sorts of digestive problems; including coeliac disease, diverticular disease, irritable bowel syndrome, Crohn's disease and ulcerative colitis. He eats a varied, wholefood plant-based diet, enjoys his cooking and is active on Instagram (@devongutdoctor) where he posts photos of wholefood plant-based meals backed up by scientific evidence. In this podcast, Alan also talks about: How his journey to become a doctor started as an ill newborn How he became hooked by the specialty of gastroenterology The degree that a plant-based diet can reduce the risk of colon cancer His long-standing interest in the microbiome (and what that is) The diversity of plant foods increasing the diversity of the microbiome What is harmful about overconsumption of processed foods What a course of unnecessary antibiotics does to the gut The difference between prebiotics and probiotics The amount of nuts and legumes recently recommended by the EAT-Lancet commission The Happy Gut course he developed with the Happy Pear The benefits a plant-based diet has in inflammatory bowel disease How some populations have very little of the diseases he treats And the groundswell of plant-based eating he is observing Alan recently spoke at the Nutrition in Healthcare Conference held in Melbourne. Thank you to Doctors For Nutrition for inviting him to the meeting so I could interview him. His talk about inflammatory bowel disease and his participation in the conference were hugely valuable. I hope you learn a lot from listening to Dr Alan Desmond.   Live well, feel well, do well.   Andrew Davies   ------------------------------------ Links to people, organisations & other resources mentioned: Dr Alan Desmond Dr Alan Desmond’s clinic website Alan Desmond instagram: @devongutdoctor DFN Nutrition in Healthcare Conference 2019 Doctors For Nutrition Happy Pear Happy Pear courses Happy Gut course - Use discount code POD20 for a 20% discount Happy Gut Guide - Free download PlantProof podcast PlantProof podcast episode with Alan Desmond American Gut Project NHS Eat Well Guide Article – Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems Dr Denis Burkitt Article in Gut Journal – Evolving role of diet in the pathogenesis and treatment of inflammatory bowel disease Rich Roll Dr Dean Ornish Dr Caldwell Esselstyn Episode 2 of New Normal Project podcast with Rich Roll Episode 22 of New Normal Project podcast with The Happy Pear Episode 38 of New Normal Project podcast with Michael Klaper Episode 43 of New Normal Project podcast with Kim Williams Episode 45 of New Normal Project podcast with Neal Barnard Episode 48 of New Normal Project podcast with Caldwell Esselstyn Episode 49 of New Normal Project podcast with Scott Stoll Episode 50 of New Normal Project Doctors For Nutrition newsletter New Normal Project podcast New Normal Project website New Normal Project on Facebook New Normal Project on Instagram: @newnormalproject New Normal Project on Twitter: @newnormalproj Email Andrew Davies Andrew Davies on Instagram: @andrewdavies66 Andrew Davies on Twitter: @andrewdavies66 Andrew Davies on Facebook Subscribe to the New Normal Project newsletter

Today we have a double header with 2 great figures as well as athletes in the low carb community. Zach Bitter is the 100 mile American record holder and 12 hour world record holder for ultramarathons. He hosts the Human Performance Outliers podcast with Dr. Shawn Baker and has learned many lessons from amazing people along the way. He has wealth of knowledge of fat adapted athletics and fueling himself with meat while healing his body. But first we have Dr. Mark Cucuzzella who is a Professor of Medicine at West Virginia University medical school, Fellow of the American Academy of Family Physicians, a Family physician for 20 years, and a Lt Col in the US Air Force Reserves. He’s doing such great work in his hospital and community and has implemented some very beneficial programs. He’s a great guy and was a big supporter of the film early on. He brings up that Zach Bitter was actually in the FASTER study that previous podcast guest Dr. Jeff Volek famously did that rewrote the textbooks on fat oxidation. Lot’s of good stuff her beyond running! Thanks again for helping us finish the Indiegogo campaign. We hit our goal, but that certainly wasn’t the amount needed to finish the film. You can still preorder a copy of Food Lies on Indiegogo by clicking through FoodLies.org. Get the limited edition Eat Meat shirt there and check out the other perks - that’s at FoodLies.org. A quick update about me - I just started training for a Decathlon at UCLA. I’m going to do it running on meat and fat. Many of you probably saw the video of me pole vaulting for the first time in over 16 years on social media. This is going to be awesome. Everyone there thinks I’m insane for doing it at 35 while never having done most of the events before, let alone all of them in 2 days at the Masters Championships in Iowa. Also the mostly eating meat, fish, and eggs thing is really tripping them out. Follow along on social media. Also I’ll have a totally unrelated big announcement in the upcoming weeks. Stay tuned - I’m very excited. Now here’s Mark and Zach. http://indiegogo.com/projects/food-lies-post Support me on Patreon! http://patreon.com/peakhuman   Show notes Zach Bitter Hosts the Human Performance Outliers podcast with Dr. Shawn Baker He holds the 100 mile American record with an average pace of 7 minutes per mile He also holds the world record for farthest distance run in 12 hours He spent the first half of his running career on the conventional high carb diet that all runners believe is best He followed a whole foods approach with lots of whole grains, fruits, and vegetables - no processed foods or junk food At age 24/25 he was having some bad symptoms that shouldn’t face a young man in his prime He wasn’t sleeping well, he didn’t have sustained energy throughout the day, and had poor recovery after workouts He looked towards nutrition as a cure and found the low carb, high fat diet Got turned on to Dr. Phinney and Dr. Volek early on so he had a solid approach to transitioning into fat-adaptation correctly He transitioned in the off-season and sleep and energy immediately improved Recovery and mobility greatly improved after races once fat-adapted What are some other sports where it’s good to be fat-adapted? It seems to be dependent on how soon you’re going to train again. If it’s only once per day it seems carbs aren't really necessary. 2 sessions per day, probably yes. He only needs carbs when doing intensity plus high volume. Either one separately he doesn't. How he got into the carnivore world He’s done 73 podcast episodes with various experts and has learned a lot 2 big things are that vegetables aren’t really necessary it seems and there’s a lot of myths about protein that are turning out to not be true. There’s probably no such thing as too much protein My ultra simplistic theory is that animal foods are +1, processed foods are -1, and plant foods are just neutral (or 0). Plant foods aren't doing much for you other than taking up space in your stomach from things that could be worse. The real nutrition is from the animal foods. He agrees with this and builds his meals around fatty meat, eggs, and some full fat dairy He ferments his own vegetables If you have digestive problems try doing only animal foods and add stuff back in slowly and carefully to track it Hunter gatherers used to eat (and still do) fermented plant matter out of animal’s stomachs, especially in cold environments when that was their only vegetation Check out the HPO podcast he does with Shawn Baker Zach does running and nutrition coaching - find him at zachbitter.com He’s on twitter at twitter.com/zbitter and Instagram at instagram.com/zachbitter Mark Cucuzzella SHOW NOTES Mark is a doctor in West Virginia doing great things for his community and grew up as a runner He’s appeared in a lot of big news articles and news segments over the years https://www.nytimes.com/2011/11/06/magazine/running-christopher-mcdougall.html https://www.npr.org/templates/story/story.php?storyId=6112350 https://www.youtube.com/watch?v=X1dyKDrkABc His website https://www.drmarksdesk.com He recently wrote the book Run For Your Life which I’ve read and recommend to any runner https://www.amazon.com/Run-Your-Life-Without-Well-Being/dp/110194630X/ He created the Efficient Running Project for the US Air Force https://www.drmarksdesk.com/usaf-efficient-running He almost made the olympic trials for the marathon but was plagued by injuries and almost quit before taking health into his own hands and also running barefoot or almost barefoot He was able to keep running and has a streak of 30 years of under a 3 hour marathon He opened a running store and has organized tons of runs & events for adults and kids and got the community a lot more active He bought into the low fat high carb diet HUGE waking up at 2am eating more cereal he was so hungry He was in charge of figuring out why people in the Air Force kept failing the fitness tests This was in 2002 and he saw the Gary Taubes article What if it’s All Been a Big Fat Lie? https://www.nytimes.com/2002/07/07/magazine/what-if-it-s-all-been-a-big-fat-lie.html As a doctor he always has learned from his patients. He asked auditoriums full of recruits who has lost 50 pounds or more and kept it off for a year? The only answer was “I gave up bread, or I gave up soda, or I did Paleo, or I did Atkins” He also is a professor at WVU writing papers, etc. He started a program at his hospital that removed all sugary drinks 80% of people in a hospital have insulin resistance and/or metabolic syndrome why would we be giving them a toxin like sugar? The staff supported him in this after getting healthier and losing weight by cutting sugar and carbs He helped get double dollars for food stamps at the farmers market https://youtu.be/k5zptL5c9mI #1 thing purchased with food stamps (now called SNAP) in America is soda!! He’s also starting programs to help people make better choices at dollar stores I think “food deserts” are a myth. It’s just information. You don’t need fresh fruit and veg to be healthy. You can get meat, eggs, and canned fish anywhere in America within a few blocks Food industry and advertisements are working against us EAT Lancet debunking His blog post on this http://naturalrunningcenter.com/2019/01/27/eatlancet/ He’s part of the Nutrition Coalition with Nina Teicholz I grew up running barefoot in Hawaii Human evolution and persistence hunting Daniel Lieberman comes up again who’s the Harvard professor I had an unpleasant call with Running shouldn't be about burning calories it should be about being efficient His comprehensive article on fat adapted running http://naturalrunningcenter.com/2017/02/19/simple-food-rules-2/ Zach was actually part of the FASTER study by Phinney and Volek https://www.metabolismjournal.com/article/S0026-0495(15)00334-0/abstract The textbooks say humans can only oxidize 0.8 grams per minute but in the study they doubled that. Dr. Mark did it himself and measured 2.0 grams of fat/min HIs heart rate dropped down significantly after only 1 minute because he is in such good shape and running so efficiently on fat - great for recovery If you’re a medical professional and would like to make changes in your community or otherwise you can contact him at afrundoc@gmail.com Dr. Eric Westman is a great doctor doing low carb for decades with his patients and having great success https://www.dukehealth.org/find-doctors-physicians/eric-c-westman-md-mhs http://DietDoctor.com Dr. Robert Lustig’s “The Complete Skinny on Obesity” https://youtu.be/moQZd1-BC0Y Even though the campaign is over you can still preorder the film and get the great perks   Preorder the film here: http://indiegogo.com/projects/food-lies-post Support me on Patreon! http://patreon.com/peakhuman   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

Meat consumption has played a significant role in the evolution of human culture besides just improve the physical health of our ancestors. - Shawn Mihalik Should we eat meat or not and why? What impact does sustainably-sourced animal proteins have on not only our own wellness but the health of the planet as well?   ---> Join the Wellness Warrior VIP Club: get exclusive discounts on new wellness tools, be first in line for new podcasts, get access to invite-only events, and so much more.** ---> Get The Morning 21: A powerful (and free) system designed to give you more energy, let go of old weight, and live life well. JOIN THE FACEBOOK GROUP | *REVIEW THIS PODCAST   In Wellness Force Radio episode 262, Writer and Managing Editor of Paleo Magazine, Shawn Mihalik, discusses his latest piece, Can We Fix Meat?, the differences between cellular agriculture or the "lab-grown meats" and regenerative agriculture, and whether or not meat can be eaten from a moral perspective. Why do we still have this ongoing debate on whether or not we should still be eating meat? How has the conversation shifted from being focused on morals to the environment? Find out.  Can We Fix Meat? Click here to learn more about the Paleo Magazine article, Can We Fix Meat? by Shawn Mihalik In his latest article for Paleo Magazine, Shawn Mihalik explores the state of the meat industry and how we can think about meat going forward. Written for Paleo Magazine's February issue, it lays out the current landscape with regards to the issues posed by the meat industry as well as a look back at meat's role in the human evolution. Subscribe To Paleo Magazine Click here to subscribe to Paleo Magazine Paleo Magazine is dedicated to providing readers with the information they need to live healthy, active lives. Each bi-monthly issue is packed with the latest research, exercise and nutrition, interviews, inspirational stories, recipes, reviews, info to raise Paleo kids and much more!     "Meat consumption did more than just affect our ancestors physically, it also played a significant role in the evolution of human culture." - Shawn Mihalik Listen To Episode 262 As Shawn Mihalik Uncovers: How lab-grown meats are created, the on-going process to perfect it, and the ethical standpoint behind it. The problems, no matter how advanced these "fake meats"are, that exist for our health and the planet. Ingredients that are in the fake Beyond Burger and Impossible Burger and what makes them "bleed". The extreme price of both the Beyond Burger and Impossible Burger and why it's probable that we may never actually be able to purchase them on our own at the store but will be able to find them in restaurants. How meat plays a role in the evolution of our brain size and human culture. What it is about our human nature that entices us to hunt an consume meat. Vital nutrients that are in meat and not plants such as bioavailable vitamin B12. The EAT-Lancet study on meat and why they recommended eating only 2 oz of meat a day with the environment in mind. Evidence that it might not actually help the environment if we stop eating meat because of the shift in focus on crops that also need a lot of resources. The importance of meat for human brain development. Differences in the meat we eat today compared to what our ancestors ate. What the FDA knows and doesn't know about the ingredients in our food including the lab-grown, fake burgers. Tyson's chicken investing in both the lab-grown and fake plant-based meats. Why some of the world's richest people like Bill Gates and companies like Tyson are researching lab-grown and plant-based fake meats. What would happen if the government helped invest in local farming in the USA to create more Polyface farms. The benefits of eating various parts of an animal's organs from tripe to the tongue for their nutrients. Various diets he has tried before finding Paleo and why his health greatly suffered while on a vegan diet. His future plans to continue investigating how meat plays a part in our health, culture, and future. Other sources of nutrition from fish to insects like crickets. The carnivore diet that has recently taken off in the last couple of years. Power Quotes From The Show "If you can afford to eat grass-fed, then eat fattier cuts of meat but if you can only afford to eat traditional meat, then eat as lean of meat as possible." - Shawn Mihalik "Crops such as wheat, rice, and soy take a lot of resources and deplete the soil. In comparison, regenerative farms, take us to a whole other level of farming. If done right, they can be carbon positive. If you were to eat animals that were raised this way, you would be actively helping the environment because it nourishes the soil, actively restores grasslands, and new wildlife if brought into the area." - Shawn Mihalik "Most animals that we eat today are not fed the grasses that they were evolved to eat but wheat, soy, and corn which are heavily modified. This then leads the animals to develop a whole different omega 3 to omega 6 ratio than what our ancestors ate. We can still find the same type of meat that our ancestors ate but the majority of us are eating animals that have been raised in these stressful, abusive environments and we're eating the energy of these animals." - Shawn Mihalik "Most of our current cropland is actually being used to grow the wheat, corn, and soy that is feeding factory farmed animals; not to grow what's feeding humans and that is part of why we currently have a food shortage. So, if everybody ate sustainably grown meat, we would be repurposing a lot of that land and replenishing that soil as well. In addition, we probably wouldn't be eating as much meat as we currently do now but we would be eating higher quality meat." - Shawn Mihalik Links From Today's Show Shawn Mihalik Twitter Facebook Paleo Magazine Facebook Twitter Instagram YouTube Pinterest Paleo Magazine Radio  PMR #249: Can We Fix Meat? Beyond Meat Impossible Burger Bill Gates and Kimbal Musk Make Beefy Investment in Lab-Grown Meat Beyoncé and Jay Z Want You to Join the Vegan Movement Tyson Foods Makes Another Investment in Lab-Grown Meat Fast Take: The EAT-Lancet Report on Sustainable Diets Paul Stamets Candace Pert Bruce Lipton Sam Harris Sustainable Dish Memphis Meats Just Meat Joel Salatin Polyface Farms Joe Rogan Experience #1208 - Jordan Peterson Mikhaila Peterson Joe Rogan Experience #1050 - Dr. Shawn Baker A Big Vegan YouTuber Is Leaving Veganism After He Broke Down And Ate Raw Eggs After A 35-Day Water Fast WFR 084 Dr. David Perlmutter WFR 112 Mark Sission WFR 179 Josh Tickell WFR 226 Paul Chek WFR 234 Darin Olien About Shawn Mihalik Shawn Mihalik is a writer, editor, and (maybe?) photographer. He’s the author of five books—three novels and two novellas—as well as short stories, essays, and journalism. Shawn was born in San Diego, California, and grew up in Youngstown, Ohio, where he worked in several restaurants. After a year studying journalism at Youngstown State University, he dropped out, moved to Pittsburgh, and wrote a scathingly hilarious novel about the world of American restaurant chains. In 2013, Shawn drove across the country, to Missoula, Montana, where he became The Minimalists first tour and operations manager and, eventually, editor in chief of Asymmetrical Press. Shawn currently lives in Central Oregon and is the managing editor of Paleo Magazine. An avid lover of all things analogue, he regularly contributes to TheCramped.com. He teaches a popular online writing class, How to Write Better, with his friend Joshua Fields Millburn.  Join The Wellness Warrior VIP Club:  **Click on the photo above to get exclusive discounts on new wellness tools, be first in line for new podcasts, get access to invite-only events, and so much more.**   More Top Episodes 226 Paul Chek: The Revolution Is Coming (3 Part Series) 131 Drew Manning: Emotional Fitness 129 Gretchen Rubin: The Four Tendencies  183 Dr. Kyra Bobinet: Brain Science 196 Aubrey Marcus: Own The Day 103 Robb Wolf: Wired To Eat Best of The Best: The Top 10 Guests From over 200 Shows Get More Wellness In Your Life Join the WFR Community on facebook Tweet us on Twitter: Send us a fun tweet (or a what's up) Comment on the Facebook page Rate & Review Wellness Force

Is cutting back on fat really going to help you live healthily and prevent chronic diseases? In this episode of the Enduring Health Podcast, Dr Shan invites Nina Teicholz, the author of The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet, to challenge mainstream conceptions about having a healthy diet.  Discover today how to choose the optimal diet, what’s the best & worst for your body, and most importantly, why fat is perfectly healthy for your body. Nina urges you to look at the available evidence presented before starting any new diet regime. You might be avoiding foods that are perfectly healthy for you and consuming the food that can deprive you of the needed nutrients. KEY TAKEAWAYS In this episode, Nina breaks down: how to effortlessly lose weight and enjoy food how to burn fat instead of sugar the benefits, risks and myths behind the Keto diet the lack of evidence behind low fat diets why saturated fats and cholesterol are not the enemy a systematic takedown of the EAT Lancet paper how real science has been suppressed by pharmaceutical companies how corporate lobbyists and political influence have shaped nutritional policy BEST MOMENTS • “People need to know the science of it to get healthy.” • “Once you become a fat-burner, you can burn your own fat.” • “Your body is smart. Your body needs nutrients to live… to do everything it needs to be healthy. And your body will keep being hungry until you did what it needs to survive.” • “Being a really overweight person in modern society is painful.” • “The Nutrition Coalition does not promote one diet. We’re just saying… where’s the evidence? If you’re gonna promote diet or dietary patterns, they must be based on rigorous evidence.” VALUABLE RESOURCES • The Big Fat Surprise by Nina Teicholz • Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems | The Lancet • Wellcome • The Nutrition Coalition ABOUT THE GUEST Nina Teicholz is a professor (adjunct) at NYU’s Wagner Graduate School of Public Service, the Executive Director of The Nutrition Coalition, an investigative science journalist and author. Her international bestseller, The Big Fat Surprise has upended the conventional wisdom on dietary fat–especially saturated fat–and challenged the very core of our nutrition policy. The Big Fat Surprise was named a 2014 *Best Book* by The Economist, The Wall Street Journal, Forbes, Mother Jones, Kirkus Reviews and Library Journal. Teicholz’s writing has also been published in The BMJ, The New York Times, The Wall Street Journal, The Atlantic, The Independent, The New Yorker, and The Los Angeles Times among others. In addition, Teicholz has emerged was a thought leader in the field of evidence-based nutrition policy. Towards this end, she is the executive director of The Nutrition Coalition, a nonprofit, non-partisan group that is free from industry funding. • Purchase ‘The Big Fat Surprise’ here. ABOUT THE HOST Dr Shan Hussain is an author, general practitioner, health coach, wellness advisor and ambassador to the World Health Innovation Summit. As Founder of The Health Studio and a medical doctor of 18 years, he has a special interest in health promotion and disease prevention. He works with individuals and organisations to help naturally improve health in a sustainable, holistic manner. Dr Hussain has developed several coaching and mentorship programmes designed to help reverse the symptoms of many stress-related health problems. His best-selling book, 'The Big Prescription' serves as a guide for readers to learn about evidence-based holistic health practices that create the foundation of his work.  CONTACT METHOD Dr Shan Hussain • Connect with Dr Shan Hussain through his website at http://www.thehealthstudio.net. • If you would like to support our Podcast, please visit our Patreon page at www.patreon.com/enduringhealth   Support the show.

Meat is in the news again, and, as usual, a new study is claiming that animal products are unhealthy and bad for the environment. In this episode of Revolution Health Radio, Diana Rodgers and I discuss everything the much-publicized EAT-Lancet paper got wrong, and explain why meat is still a healthy, nutrient-dense part of your diet. The post What the EAT-Lancet Paper Gets Wrong, with Diana Rodgers appeared first on Chris Kresser.

Meat is in the news again, and, as usual, a new study is claiming that animal products are unhealthy and bad for the environment. In this episode of Revolution Health Radio, Diana Rodgers and I discuss everything the much-publicized EAT-Lancet paper got wrong, and explain why meat is still a healthy, nutrient-dense part of your diet. The post What the EAT-Lancet Paper Gets Wrong, with Diana Rodgers appeared first on Chris Kresser.

Join us with Dr. Jeff Gerber, MD (Denver's Diet Doctor) to discuss Low Carb and the new Eat Lancet dietary guidelines. Dr. Gerber talks about his personal and front line professional experience with Low Carb.  Dr. Gerber discussing the Low Carb Denver conference coming up March 7-10th.  After this podcast was recorded the hotel moved the conference to a larger room and more tickets are available. There is also live streaming for those who can't make it (Run Rime: 53:32). Contact Info: Here are some links http://LowCarbConferences.com Main website: https://denversdietdoctor.com FB: https://www.facebook.com/jeffry.gerber Twitter: https://twitter.com/JeffryGerberMD Instagram: https://www.instagram.com/jeffrygerbermd Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss a... https://www.amazon.com/dp/1628602732/ref=cm_sw_r_tw_dp_U_x_dO0ACb0S2W0RT via @amazon Visit Dr. Brian Lenzkes website: https://www.LowCarbAdvisor.com Visit Dr. Tro Kalayjian website:  https://www.doctortro.com  

Professor Tim Lang and Helen Browning OBE join an expert panel to discuss the collective action required to transition to a global food system that ensures human health and environmental sustainability. EAT gathered 37 of the planet’s foremost experts who, for the first time ever, propose scientific targets for what constitutes a healthy diet from a sustainable food system – as published in the EAT-Lancet ‘Food in the Anthropocene’ report. To unpack what the EAT-Lancet framework might look like in a UK context, the Food, Farming & Countryside Commission and City University’s Food Thinkers Seminars are convening a panel of experts from food policy, farming, public health and government backgrounds as well as presenting new UK-specific modelling data. This event was recorded live at The RSA on Wednesday 20th February 2019. Discover more about this event here: https://www.thersa.org/events/2019/02/a-sustainable-future-for-food-health-and-planet

Season 3 is in full swing with worldwide leaders in their field talking about the latest science of nutrition and health.   To catch people up I’m Brian Sanders and I’ve quit my job and dedicated my life to studying health and nutrition. I’m trying my best to be unbiased and to simplify the conflicting advice out there and distill down concepts into something anyone can understand. I’m not a doctor or nutritionist. I’m a mechanical engineer and I’ve lost both of my parents to chronic disease and have set off on my own path for the last 4 years to study this topic and make sure I don’t fall to the same fate. My role is the curator, the communicator. I’ve interviewed over 100 of the top scientists, doctors, nutritionists, fitness experts, and other health professionals and have come to find some simple truths that I’d like to share.   A lot of this will be presented in the feature length documentary called Food Lies, but it’s not all about the film. I’m spreading this information to the public anyway I can. I do this podcast, I post daily ideas and information on Instagram, Twitter, and Facebook, and soon to I’ll be doing more videos on youtube. Search for Food Lies on any of these platforms.   Dr. Gary Fettke has an amazing tale of deceit, deception, disinformation, conspiring dietitians, medical evangelism, his medical board attempting to silence him, and even John Harvey Kellogg, founder of the cereal company and his anti-masterbation mission. A lot going on here and a lot of alliteration as well. Dr. Fettke is an orthopedic surgeon living in Tasmania off of Australia. He practices preventative medicine and helps treat patients long before resorting to surgical interventions. Like Professor Tim Noakes, he stood up to his medical board and powers that be that were trying to stop him from dispensing simple and logical nutrition advice like eating fresh, local, and seasonal foods instead of processed foods. He spent 3 years of his own time and money on this absurdity before being exonerated of all charges. Strap yourselves in folks, this is a good one!   As I’m recording this I’m dealing with the harsh realities of a measly budget and worries of how to finish the Food Lies documentary properly. If you haven’t supported it yet, please consider doing that now. It’s a true community-powered project. If enough people pre-order the film at a pretty reasonable cost of $25 we can complete this in a matter of months instead of maybe a year. That’s what we’re facing if we don’t have the funds. This will be made no matter what, don’t be worried about that. This is my life’s work and all I care about right now. Thanks for your help - just go to FoodLies.org and click through to the Indiegogo campaign or click through the link in the show notes. We have an amazing woman named Amanda adding in $20 more for each person who contributes. Please take her up on her kind offer today. Also, please leave a review of the podcast on itunes or the Apple podcast app. I sent out a care package to listener Aaron from Ohio yesterday who had the review of the week. I really appreciate these reviews and they help get the podcast more visibility. And now here’s Dr. Gary Fettke.   https://indiegogo.com/projects/food-lies-post   Show Notes Dr. gary Fettke is an orthopedic surgeon living in Tasmania off of Australia Part of his job entails cutting off toes and limbs of type 2 diabetes patients He uncovered documents proving the collusion of the food industry (Kellogg’s and other cereal/grains companies) to target him and 7 other Australians They feel that low carb and paleo diets are hurting their sales and want to do something about it All he was promoting was to reduce sugar, refined grains, and industrial oils which he calls the model of inflammation By doing this you are eating low carb healthy fat and avoiding processed foods. Pretty simple… but directly against the big food manufacturers He was also saying red meat was ok He was silenced by his medical board and wasn’t allowed to ever give nutritional advice again Was finally thrown out years later after much time, expense, and lobbying He originally thought it was about the science, but that was simple and they had all the facts on their side Found out about the vested interests and the role of the 7th day adventist church There’s an article in a journal called Religion where they pretty much self-admit all of this - so it sounds crazy, but it’s all true Traced the beginning to America in 1917 when the American Dietetics Association was born They are responsible for much of the textbooks and teachings in that era A woman named Lena Cooper was instrumental in founding this organization. She was a vegetarian and 7th day adventist She worked with John Harvey Kellogg who went on to found the cereal company Kellogg’s The 7th day adventists started with the visions of Ellen G. White who believed meat was unclean and made men violent and also caused masterbation It started around the temperance movement when there was push to ban alcohol and eat clean and close to God Kellogg grew up typesetting for the Adventists and raised by those principles He later founded the Sanitarium in Battle Creek Michigan and owns the patent for corn flakes He created it as a bland food that would help stop masterbation - if you don't believe it, google “kellogg cereal anti-masterbation” Her beliefs were based on visions she had as a girl People were leaving the farms and coming into the cities during this time - meat had to be transported without refrigeration They believed in the “Garden of Eden Diet” which was all plants and included cereals, grains, fruit, veg, nuts, and legumes. It’s still what’s promoted today It keeps evolving and they keep changing the story on why meat is bad. First it's meat causes violence, then meat causes masterbation, then they moved to meat causes cancer, then meat causes heart disease, and finally meat is destroying the environment The adventists are the world’s 2nd leading educator behind the Catholic church yet only have 0.3% of the world’s population 7th day adventists also connected with bringing in soy and all the fake meat products from China 7th day adventists own 22 food industries outside of the US 7th day adventists produce over 4,000 “food products” made of processed plant foods 7th day adventists have 8,000 schools around the world 7th day adventists are proud of their medical evangelism 7th day adventists own over 60 publishing houses 7th day adventists over 850 radio stations 7th day adventists 441 TV stations (in 2016) 7th day adventists did 70,000 podcasts (2016 report) with 1.1 billion downloads 7th day adventists are also inserting their vegetarian agenda in medical textbooks and journals 7th day adventists inserted backend material on 99% of medical software in Australia (2017 report) - This means if you are a doctor and look up any printed material for a patient it’s all Adventist vegetarian material Generational education - this is the problem It’s repeated so many times and in all the textbooks for so long, we just believe it Food manufacturers embrace these plant-based ideas and make more money - they stuff sugra, refined grains, and polyunsaturated oils in the food and it lasts longer and has a higher profit margin Watch out for the terms “lifestyle medicine” and “exercise is medicine” - these are being pushed by the food industries and organizations like ILSI started by Coca-cola EAT Lancet published a study mid-january and a new “planetary diet” that is supposed to be good for your health and the good for the environment. THe face of the organization is a billionaire vegan and all the big food companies are behind it There’s an article that came out recently saying the vast majority of the 37 experts that made up the diet don't follow it This diet is back to the Garden of Eden diet - all plant based with a little bit of meat thrown in The United Nations and the World Health Organization are being influenced by a group of activists I think there’s been such a successful anti-meat campaign for so many decades people can’t even think otherwise He says people are gullible and it’s crazy to get your health information from the news Kellogg’s, Unilever, and PepsiCo are the ones selling you this information There’s also powerful films convincing young people that meat is ruining the world Veganism is highest amongst teenage girls - they’ve become the foot soldiers of the food industry Vegan activists surrounded a teenage girl doing her job at a zoo Our biggest export is our topsoil - we’re losing it Take back the buying power of these food companies by shopping locally at a farmers market When you search for “low carb bread” on youtube anti-low carb videos are being advertised Dr. Gary Fettke says “Eat fresh, local, and seasonal” Everything he talks about is based on biochemistry but most of the other side is based on association and propaganda Nutrition science doesn't use the scientific method a lot of the time A lot of nutrition is based on what’s cheap and easy to produce and palatable They’re spreading disinformation - purposeful misinformation Food companies are using the same tactics as tobacco companies used We have followed the recommendations - our whole grain and fruits/veg consumption went up and red meat went down, but we only got fatter and sicker Our cattle numbers have actually been decreasing over the last few decades Vegan diet falls apart when you look at the science My podcast with Dr. David Klurfeld comes up who was on the WHO panel that decided meat was a carcinogen who talked about it being full of vegans with undeclared agendas https://www.peak-human.com/home/dr-david-klurfeld-on-meat-not-causing-cancer-bogus-vegetarian-scientists-and-balanced-nutrition Vegetarian research papers are written by 7th day adventist vegans Coca-cola uses “exercise as medicine” to throw people off from the sugar water they are drinking I say we should “eat densely, move intensely” and that “eat less, move more” is a worthless statement To enact change you need to start with yourself and not wait for government and guidelines to change Back in the 40s and 50s when we were healthy we’d eat once per week or have 1 soda per week - it was a treat - a special occasion. Now people eat like this every day, all day In farming communities it was traditional to maybe eat only 1 main meal per day Snacking and constantly eating it a totally new thing You don’t have to wither away and have a terrible quality of life You can either be pushed into home plate in a wheelchair drooling on yourself or you can slide in with a cloud of dust Find him at http://nofructose.com http://isupportgary.com Facebook: Belinda Fettke No Fructose Dr. Gary Fettke on twitter http://twitter.com/fructoseno Belinda Fettke on Twitter: http://twitter.com/belindafettke Preorder the film here: http://indiegogo.com/projects/food-lies-post Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg Theme music by https://kylewardmusic.com/

Following on from last week and as promised this week Brett and Damian delve a little deeper into the science and funding behind the EAT Lancet diet. Having had an extra week to really get stuck in and research it the boys give their unfiltered opinions about both the recommendations and the way that they Listen In The post TWG 384: Eat LANCET part 2 appeared first on The Wellness Couch.

Board Certified family physician, Dr Ken Berry, is today’s guest interview. He is back to share his take on the carnivore diet. We find out about why he chose to make the switch to carnivore, the benefits he experienced and why he considers carnivore to be just a subset of the ketogenic diet. We also go into discussing EAT-Lancet guidelines, cyclical carnivorism, hypercarnivorism, the keto spectrum, if ancestry matters, as well as meat quality and quantity considerations. Go to the show notes for episode 81 at https://www.biohackerslab.com/ep81-dr-ken-berry/ for more links & highlights. Support the show.

This week Damian and Brett delve into a hot topic around the world at the moment the recently released EAT Lancet Planetary Health Diet. This report has been put together by 37 experts from 16 different countries and claims that global uptake would lead to a reduction of 11 million adult deaths annually. Amongst the Listen In The post TWG 383: EAT Lancet Planetary Health Diet Part 1 appeared first on The Wellness Couch.

-Jasmin and Mariann discuss the greatness of the air fryer. They also mention JL Fields' book on air frying: (https://bit.ly/2S6d7mo). Also, what some recent disappointing and out of touch "vegan" scenes on Netflix's Grace and Frankie say about the mainstream status of animal advocacy. -Mariann talks to Christine Dorchak of Grey2k (grey2kusa.org) about their recent victory to outlaw greyhound racing in Florida (10:00). -Mariann brings us Rising Anxieties (1:02:18). Stories include the new Canada Food Guide (https://bit.ly/2UfLtkb) and a report from EAT-Lancet (https://bit.ly/2FxmCF9).

Halvering av sukkerinntak. Et til to egg i uka, ei lita pålegg skive med kjøtt pr dag og en middagstallerkenen som i større grad enn før må ha frukt og grønnsaker representert. Slik lyder et lite utdrag av EAT dietten som ble presentert forrige uke. Men tar egentlig EAT dietten hensyn til hva vi faktisk KAN produsere i Norge? Ola Hedstein, adm.dir i Norsk Landbrukssamvirke snakker med programleder Frida Gunnestad Johansen. See acast.com/privacy for privacy and opt-out information.

Traditionally, sports medicine may have focussed on joints and tendons and muscles, but, as with medicine more widely, nutrition is now being properly recognised as an essential aspect of health. Food is a very strong lever to improve human health and environmental sustainability on earth. However, food is currently threatening both people and planet. The food we eat, the ways we produce it, and the amounts wasted or lost affect us all – athletes, patients and clinicians. On this BJSM podcast Prof Jess Fanzo (T: @jessfanzo) from Johns Hopkins (full bio below) joins BJSM’s Daniel Friedman (T: @ddfriedman) to discuss the recently published report Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems that is making headlines around the world. The report is also creating much controversy. Not everyone will agree with the commission, just as not everyone agrees with all nutrition advice. At BJSM, our job is to share major views from the scientific world with our community and here you can listen to a major player in this report. In this 15-minute conversation, Prof Fanzo shares the report’s key takeaways (!) and how sport and exercise medicine clinicians can contribute to “the great food transformation". Prof Jess Fanzo PhD is the Bloomberg Distinguished Associate Professor of Ethics and Global Food & Agriculture at the Johns Hopkins Berman Institute of Bioethics, the School of Advanced International Studies, and the Bloomberg School of Public Health, Department of International Health. She also serves as the Director of the Global Food Ethics and Policy Program. Prof Fanzo received her PhD in Nutrition at the University of Arizona, and was the Stephen I. Morse Postdoctoral Fellow in Immunology in the Department of Molecular Medicine at Columbia University. https://eatforum.org/contributor/dr-jessica-fanzo/ Have something to say about the commission or the podcast? Let us know your thoughts by leaving us a comment via social media or wherever you get your podcasts! Further reading: https://eatforum.org/eat-lancet-commission/ https://eatforum.org/lancet-commission/healthcare-professionals/ Full report: Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems https://hubs.ly/H0gcll-0